Peach Salad Recipes

Every summer, when the peaches in our backyard trees begin to ripen under the golden sun, I know it’s time to make my favorite dish—peach salad. There’s just something magical about the way juicy peaches pair with crisp greens, creamy cheese, and zesty vinaigrette. It’s light, refreshing, and bursting with natural sweetness.

I originally made this salad for a family gathering on a hot July afternoon. The grill was fired up, lemonade was flowing, and everyone was craving something fresh to go along with our barbecue. That peach salad didn’t just disappear—it was devoured. Since then, it has become a staple in my kitchen during the warmer months.

If you’re looking for a dish that’s equal parts stunning and simple, this peach salad will hit the mark. Whether you’re hosting a backyard dinner or just need a quick weekday lunch, this recipe is sure to become your go-to.

Why I Love This Recipe

Peach salad isn’t just a summer dish—it’s a celebration of fresh, seasonal flavors that feels elegant and effortless all at once. What makes this recipe so special is its versatility and vibrant contrast of textures and tastes.

The sweetness of ripe peaches is perfectly balanced with a tangy vinaigrette. The creaminess of goat cheese or feta melts beautifully into the greens. Add a handful of toasted nuts and you’ve got a lovely crunch that rounds everything out.

But here’s the real hook: this salad feels gourmet, yet it takes just a few simple ingredients and minimal effort to pull together. It’s the kind of dish that turns heads when you bring it to a potluck or serve it as a starter at a dinner party.

Even better? You can easily adjust it depending on what you have on hand. It’s that kind of forgiving, flexible recipe that still feels elevated no matter how you twist it.

Ingredients for Peach Salad Recipes

This salad is all about fresh, quality ingredients. When each element shines on its own, the result is a dish that’s simple but striking. I like to head to the farmer’s market or local orchard when I know I’ll be making this salad. The fresher the produce, the better the final result.

Here’s what you’ll need:

Fresh Peaches
Look for ripe but firm peaches—ones that give slightly when pressed but aren’t mushy. You can slice them thin or cut them into wedges, depending on your preference.

Greens
I love using arugula for its peppery bite, but baby spinach or mixed spring greens work beautifully too. The greens provide a crisp, slightly bitter base that balances the sweetness of the fruit.

Cheese
Goat cheese is my top pick—it’s creamy, tangy, and soft enough to mix in easily. But crumbled feta or fresh mozzarella are fantastic substitutes if goat cheese isn’t your thing.

Toasted Nuts
Toasted pecans or walnuts add that essential crunch. If you want a bit more indulgence, candied pecans take it to the next level.

Red Onion (Optional)
Thinly sliced red onion adds a touch of sharpness. I like to soak mine in cold water for about 10 minutes to take the edge off before tossing them in the salad.

Dressing
A quick homemade vinaigrette ties everything together. My go-to is a honey-balsamic vinaigrette made with:

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey
• Salt & pepper

Of course, you can also use a lemon vinaigrette or even a poppy seed dressing if you want to switch things up.

How Much Time Will You Need

This salad is as fast as it is fabulous. Here’s the breakdown:

• Prep time: 10–15 minutes
• Cook time (for toasting nuts): 3–5 minutes
• Assembly time: 5 minutes

So you’re looking at under 25 minutes total—perfect for busy weeknights, casual brunches, or a quick last-minute side for any meal.

How to Make This Peach Salad

This is one of those recipes that proves simple doesn’t have to mean boring. Here’s how I make mine, step-by-step:

Step – 1: Toast the nuts

Place a dry skillet over medium heat and add your chopped nuts. Stir frequently for about 3 to 5 minutes until they’re golden brown and fragrant. Be careful—they go from toasted to burnt fast! Once done, set aside to cool.

Step – 2: Make the dressing

In a small jar or bowl, combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper. Shake or whisk until emulsified. Taste and adjust—maybe a little more honey if your peaches are tart.

Step – 3: Prepare the peaches

Slice your ripe peaches into wedges or thin slices. If they’re super juicy, pat them dry just a bit to keep the salad from getting soggy.

Step – 4: Layer the greens

Spread a generous bed of greens (arugula, spinach, or a mix) on your serving platter or in a large salad bowl. This will serve as your base.

Step – 5: Add the toppings

Scatter the peach slices across the greens. Crumble the goat cheese over the top, then add the toasted nuts and red onion slices (if using).

Step – 6: Dress the salad

Drizzle the vinaigrette lightly over everything. Start with half, toss gently, and add more if needed. You want everything coated, not swimming.

Step – 7: Serve immediately

This salad is best served right away while everything is fresh and crisp.

Substitutions

One of the reasons I love this salad is how easily you can adapt it.

No peaches?
Try nectarines, plums, or even grilled apricots for a similar texture and sweetness.

Not a fan of goat cheese?
Feta brings a briny contrast, or you can go with creamy burrata or sliced fresh mozzarella. Blue cheese works too, if you like a sharper flavor.

Want to make it vegan?
Skip the cheese or use a plant-based alternative. Maple syrup can replace honey in the dressing.

Nuts allergy?
Use sunflower seeds or pumpkin seeds for that satisfying crunch. Toasted chickpeas also work and add a little protein kick.

Low-sugar version?
Omit the honey from the dressing and rely on the peaches’ natural sweetness.

Whatever your preferences or dietary needs, this salad can be tweaked to suit you—and it’ll still turn out delicious.

Best Side Dish of Peach Salad

When I serve this salad, I love pairing it with sides that match its fresh, light feel. Here are three of my favorite combinations:

Grilled Chicken Skewers
Marinated in lemon and herbs, grilled chicken makes this salad feel like a complete meal without weighing it down.

Crusty Artisan Bread
Serve warm slices of sourdough or a rustic baguette on the side to soak up any extra dressing.

Chilled Cucumber Soup
A smooth, cool cucumber soup makes for an elegant and refreshing pairing—perfect for a light lunch or brunch.

Serving and Presentation Tips

There’s something so satisfying about a dish that looks as good as it tastes—and peach salad is just that. It’s colorful, elegant, and brimming with seasonal beauty. When serving this salad, I always try to highlight those natural peachy tones and lush greens.

Start by using a wide, shallow serving bowl or a platter instead of a deep bowl. This prevents the ingredients from getting crushed and allows the layers to shine. Arrange the peach slices evenly over the greens so every bite gets a little sweetness.

Add the cheese crumbles in a way that feels scattered but intentional. Nestle the nuts between the layers rather than piling them all on top. And don’t forget the finishing drizzle of vinaigrette—it gives everything a gorgeous glossy finish.

Want to get extra fancy? Garnish with a few fresh basil or mint leaves, or edible flowers if you’re serving guests. A few grinds of black pepper right before serving add just the right touch of spice and visual contrast.

Tips and Tricks to Make This Recipe Better

If you’re making this salad for the first time—or just want to take it from great to truly unforgettable—these are my tried-and-true tricks.

Use room temperature peaches.
Cold fruit can taste dull, especially right out of the fridge. Let your peaches sit at room temp for 30 minutes before slicing to bring out their full flavor.

Salt your greens lightly.
Right after you place the greens in the bowl, give them a tiny sprinkle of salt. It elevates the flavor and helps balance the sweetness of the fruit.

Toast your nuts in advance.
Toasting makes a world of difference in both taste and texture. You can do this a few days ahead and store them in an airtight container.

Let the dressing sit for 10 minutes.
After mixing your vinaigrette, give it a few minutes to rest. This allows the flavors to meld and mellow, creating a smoother, more balanced taste.

Don’t overdress.
The key is to lightly coat the salad, not drown it. Always start with less and add more as needed. You can always serve extra dressing on the side.

Common Mistakes to Avoid

While this salad is easy to make, there are a few pitfalls to watch out for.

Using under-ripe or overripe peaches.
Under-ripe peaches are firm and sour; overripe ones are mushy and watery. You want peaches that give slightly when pressed but still hold their shape when sliced.

Soggy greens.
If your greens are wet from washing, they’ll water down your dressing and make the salad limp. Use a salad spinner or pat them dry with a clean kitchen towel before assembling.

Skipping the acid.
The vinaigrette’s acidity is crucial for balancing the sweetness of the peaches. Without it, the salad tastes flat.

Too much cheese or nuts.
Both can overpower the delicate fruit if used in excess. Keep the focus on the peaches by using the cheese and nuts as accents, not main ingredients.

Making it too far ahead.
This salad is best assembled just before serving. If you prep it too early, the peaches might brown and the greens will wilt.

How to Store It

If you have leftovers (which is rare in my house!), here’s how to store them the right way.

Separate the dressing.
If you know you’ll have leftovers, dress individual portions instead of the whole salad. That way, undressed greens can be stored separately.

Use an airtight container.
Place the undressed salad in a container lined with a paper towel to absorb excess moisture. Store in the fridge for up to 1 day.

Storing dressed salad.
If the salad is already dressed, it will only keep for a few hours in the fridge before becoming soggy. I recommend eating it the same day.

Refresh leftovers.
If the greens wilt a bit, you can revive them with a handful of fresh greens and a splash of new dressing.

FAQ

Can I use canned peaches instead of fresh?
Yes, but I recommend draining and patting them dry. Fresh peaches have better texture and flavor, but canned can work in a pinch.

Can I grill the peaches?
Absolutely. Grilling caramelizes the natural sugars and adds a smoky depth. Just slice and grill them for 1–2 minutes per side.

Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just make sure your dressing ingredients don’t contain hidden gluten.

Can I make it ahead of time?
You can prep the components in advance—slice the peaches, toast the nuts, make the dressing—but assemble right before serving for the best texture.

What protein can I add to make it a full meal?
Grilled chicken, shrimp, or even prosciutto are excellent additions if you want to turn this salad into a satisfying main dish.

Print