Pechanga Resort's Executive Banquet Chef Hunter Gonzalez shares his Grilled Peach Salad recipe, a favorite for groups!

Salad Ingredients:

  • 3 peaches, de-seeded, cut Into wedges
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. fresh lemon juice
  • 4 cups baby arugula
  • 1/2 cup toasted pine nuts
  • 3-4 medium size baby radishes, thinly sliced (optional garnish)
  • Toasted pistachios (garnish).

Credited Chef

   Hunter Gonzalez

Dressing Ingredients:

  • 1 cup Greek yogurt
  • 1/3 cup chopped parsley
  • 1/4 cup fresh lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. minced garlic
  • Salt and pepper to taste


  1. Preheat grill to medium-high heat and brush with olive oil. Brush each peach segment with olive oil and season with salt and pepper.
  2. Place the peaches on the hot grill and grill until they have char marks and are tender (roughly 1-2 minutes on each side, do not move them around). Once ready, flip peaches on the other side. When they’re done, remove from heat and allow them to cool.
  3. For the zesty yogurt dressing, add all ingredients in a small bowl and whisk together until thoroughly combined. Set aside.
  4. Toss the baby arugula with a little olive oil and 1 tablespoon of fresh lemon juice.
  5. Arrange on a serving platter and top with grilled peaches, radishes (optional) and toasted pistachios, and drizzle the lemon yogurt dressing over the top.
  6. Garnish with fresh chives and salt and pepper to taste.

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