Grilled Vidalia {image_caption}

Grilled Vidalia® Onion and Peach Salad

By Jon Ashton, Chef & Television Personality from Celebration, Florida


  • For the salad:
  • 1 cup baby leaf lettuce
  • 1 Vidalia® onion, sliced into 1/2 inch rings
  • 1 peach, sliced in half
  • 1/4 cup goat cheese, crumbled
  • For the dressing:
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste


Prepare grill (medium-high heat). Brush sliced Vidalia onions with olive oil, season with salt and pepper. Grill onion slices and peach until tender, about 4 minutes per side. Thinly slice peaches.

For the dressing, simply whisk together all ingredients in a bowl.

In another large bowl, toss together the salad, freshly grilled sliced peaches and Vidalia onions. Drizzle with dressing and sprinkle goat cheese on top.

Serve immediately.

Recipe Courtesy of Jon Ashton on behalf of the Vidalia®Onion Committee

Contributed by Executive Chef, Relish magazine and TV personality Jon Ashton,

  • Jon Ashton
  • Executive Chef, Relish magazine and TV personality

Chef Ashton realized his love of cooking from his grandmother back in Liverpool England. His passion led him to a career in noted European restaurants before he headed to America. The South is now his home. His love of food, partnered with his quick wit and charisma, have earned him appearances on network television.