10 Fresh Peach Salad Ideas for Your Summer Table
Summer peaches bring natural sweetness and vibrant color to any salad bowl. These juicy stone fruits pair beautifully with greens, proteins, and bold dressings.
From simple spinach combinations to hearty grilled chicken salads, these recipes showcase peaches in their most delicious form.
01. Sweet Peach and Bitter Greens Salad
Crisp escarole gets balanced with sweet peaches and tangy sherry vinaigrette. This sophisticated salad combines bitter and sweet flavors perfectly.
Ingredients: 1 large head escarole, 3 ripe peaches, 3 tablespoons sherry vinegar, 2 tablespoons rice vinegar, ¼ cup olive oil, 1 tablespoon honey, salt and pepper to taste.
How To Make Sweet Peach and Bitter Greens Salad
1. Wash escarole thoroughly and tear into bite-sized pieces, removing any tough outer leaves. Spin dry completely in a salad spinner, as excess water will dilute your dressing and make the salad soggy.
2. Slice peaches into thin wedges, discarding the pits. Choose peaches that give slightly when pressed but aren’t overly soft, as they’ll hold their shape better in the salad.
3. Whisk together sherry vinegar, rice vinegar, and honey in a small bowl. Slowly drizzle in olive oil while whisking constantly to create a smooth emulsion. Season with salt and pepper to taste.
4. Toss escarole with just enough dressing to lightly coat the leaves. Arrange peach slices on top and drizzle with remaining dressing before serving immediately.
02. Peach Salad with Berry Vinaigrette
Mixed greens topped with fresh peaches and drizzled with homemade raspberry vinaigrette. This colorful starter brightens any summer meal beautifully.
Ingredients: 6 cups mixed greens, 4 ripe peaches, ½ cup fresh raspberries, 3 tablespoons balsamic vinegar, ¼ cup olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey.
How To Make Peach Salad with Berry Vinaigrette
1. Wash and dry mixed greens thoroughly, then arrange on individual plates or in a large serving bowl. I like using a combination of arugula, spinach, and butter lettuce for varied textures and flavors.
2. Cut peaches into thick slices, removing pits carefully. Arrange peach slices evenly over the greens, creating an attractive presentation that showcases the fruit’s beautiful color.
3. Make the vinaigrette by mashing half the raspberries with a fork in a small bowl. Whisk in balsamic vinegar, Dijon mustard, and honey until well combined.
4. Slowly stream in olive oil while whisking vigorously to create a smooth dressing. Strain through a fine mesh sieve if you prefer a smoother consistency.
5. Drizzle the raspberry vinaigrette over the salad and scatter remaining whole raspberries on top. Serve immediately while the greens are crisp and fresh.
03. Fresh Mint Peach Chicken Salad
Grilled chicken breast combines with diced peaches, avocado, and fresh mint. This protein-packed salad makes a satisfying lunch or light dinner option.
Ingredients: 2 grilled chicken breasts, 3 ripe peaches, 1 large avocado, 1 cucumber, ¼ cup fresh mint leaves, 3 tablespoons lime juice, 2 tablespoons olive oil, salt and pepper.
How To Make Fresh Mint Peach Chicken Salad
1. Dice grilled chicken breasts into bite-sized pieces, ensuring they’re completely cooled before mixing. You can use leftover chicken or quickly grill fresh breasts seasoned with salt and pepper.
2. Cut peaches and avocado into similar-sized cubes, about ½-inch pieces work best. Dice the cucumber with skin on for added crunch and color contrast in every bite.
3. Roughly chop fresh mint leaves, releasing their aromatic oils. Don’t chop too finely as you want bursts of mint flavor throughout the salad.
4. Whisk lime juice with olive oil, salt, and pepper in a large bowl. Add chicken, peaches, avocado, cucumber, and mint, tossing gently to coat everything evenly.
5. Let the salad rest for 10 minutes before serving to allow flavors to meld together. Taste and adjust seasoning as needed before plating.
04. Black Bean and Peach Summer Salad
Protein-rich black beans pair with sweet peaches and creamy avocado. This hearty salad works perfectly as a main dish or substantial side.
Ingredients: 2 cans black beans, 3 large peaches, 1 red onion, 2 avocados, ¼ cup fresh cilantro, 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon cumin, salt to taste.
How To Make Black Bean and Peach Summer Salad
1. Drain and rinse black beans thoroughly under cold water until the water runs clear. This removes excess sodium and the thick canning liquid that can make your salad too heavy.
2. Dice peaches into ½-inch cubes, removing pits completely. Finely dice red onion and soak in cold water for 5 minutes to mellow the sharp bite, then drain well.
3. Cut avocados into cubes just before serving to prevent browning. Roughly chop cilantro, including some tender stems for extra flavor depth.
4. Whisk together lime juice, olive oil, cumin, and salt in a large serving bowl. Add black beans, peaches, and drained red onion, stirring gently to combine.
5. Fold in avocado and cilantro just before serving. The salad tastes best when served immediately but can be made a few hours ahead without the avocado.
05. Grilled Peach and Kale Power Salad
Charred peaches add smoky sweetness to massaged kale and crumbled goat cheese. This warm salad combines healthy greens with bold, satisfying flavors.
Ingredients: 1 bunch kale, 4 peaches, 4 oz goat cheese, ¼ cup apple cider vinegar, 2 tablespoons honey, 1 tablespoon fresh ginger, 2 garlic cloves, ¼ cup olive oil.
How To Make Grilled Peach and Kale Power Salad
1. Remove thick stems from kale and chop leaves into bite-sized pieces. Massage kale with a pinch of salt and 1 tablespoon olive oil until leaves soften and turn bright green.
2. Preheat grill to medium-high heat. Cut peaches in half, remove pits, and brush cut sides lightly with olive oil to prevent sticking.
3. Grill peaches cut-side down for 3-4 minutes until beautiful char marks appear. Flip and grill another 2 minutes until tender but still holding their shape.
4. Make dressing by mincing ginger and garlic very finely. Whisk with apple cider vinegar and honey, then slowly add remaining olive oil while whisking constantly.
5. Slice grilled peaches into wedges and arrange over massaged kale. Crumble goat cheese on top and drizzle with ginger-honey dressing before serving warm.
06. Simple Spinach Peach Pecan Salad
Baby spinach gets topped with sliced peaches and crunchy pecans. This easy four-ingredient salad comes together quickly with store-bought poppy seed dressing.
Ingredients: 6 cups baby spinach, 3 ripe peaches, ¾ cup toasted pecans, ¼ cup poppy seed dressing, 2 tablespoons extra dressing for serving.
How To Make Simple Spinach Peach Pecan Salad
1. Wash baby spinach thoroughly and spin completely dry. Any excess water will dilute the dressing and make your salad soggy instead of crisp and fresh.
2. Slice peaches into thin wedges, about ¼-inch thick for the best texture. Remove pits carefully and discard any bruised or overly soft portions of the fruit.
3. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Let cool completely before adding to prevent wilting the spinach.
4. Arrange spinach on serving plates or in a large bowl. Top with peach slices and toasted pecans, distributing evenly for the most attractive presentation and balanced flavors in every bite.
07. Grilled Chicken Peach Arugula Bowl
Peppery arugula supports grilled chicken and caramelized peaches with tangy balsamic dressing. This restaurant-quality salad makes an impressive main course for entertaining.
Ingredients: 6 cups arugula, 2 chicken breasts, 3 peaches, 1 shallot, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, ¼ cup olive oil, salt and pepper.
How To Make Grilled Chicken Peach Arugula Bowl
1. Season chicken breasts with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
2. Cut peaches into thick wedges and grill for 2-3 minutes per side until caramelized and slightly softened. The natural sugars will create beautiful char marks and concentrated sweetness.
3. Finely mince shallot and whisk with balsamic vinegar and Dijon mustard. Slowly drizzle in olive oil while whisking constantly to create a smooth, emulsified dressing.
4. Arrange arugula on serving plates and drizzle lightly with dressing. The peppery greens provide a perfect contrast to the sweet grilled peaches.
5. Slice chicken diagonally and arrange over arugula with grilled peach wedges. Drizzle with remaining dressing and serve immediately while chicken is still warm.
08. Peach Tomato Caprese Twist
Classic Caprese gets a summer makeover with sliced peaches alongside heirloom tomatoes. Fresh mozzarella and basil complete this colorful, elegant salad presentation.
Ingredients: 2 large heirloom tomatoes, 3 ripe peaches, 8 oz fresh mozzarella, ¼ cup fresh basil, 3 tablespoons balsamic vinegar, 3 tablespoons olive oil, sea salt, black pepper.
How To Make Peach Tomato Caprese Twist
1. Slice heirloom tomatoes and peaches into ¼-inch thick rounds, keeping slices uniform for the most attractive presentation. Choose tomatoes that are ripe but still firm enough to hold their shape.
2. Slice fresh mozzarella into rounds slightly thinner than the fruit. Pat mozzarella dry with paper towels to prevent excess moisture from making the salad watery.
3. Arrange tomato, peach, and mozzarella slices in alternating patterns on a large platter. Overlap slightly for an elegant, restaurant-style presentation that shows off all the beautiful colors.
4. Whisk balsamic vinegar with olive oil, salt, and pepper until well combined. Drizzle evenly over the arranged slices, allowing the dressing to pool slightly around the edges.
5. Tear fresh basil leaves and scatter over the top just before serving. The torn basil releases more aromatic oils than chopped and looks more rustic and appealing.
09. Grilled Peach Spinach Berry Medley
Smoky grilled peaches combine with fresh spinach and raspberries in this elegant salad. Balsamic-Dijon dressing and slivered almonds add sophisticated finishing touches.
Ingredients: 6 cups fresh spinach, 4 peaches, 1 cup raspberries, ¼ cup slivered almonds, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, ¼ cup olive oil, 1 teaspoon honey.
How To Make Grilled Peach Spinach Berry Medley
1. Preheat grill to medium heat. Halve peaches and remove pits, then brush cut sides lightly with olive oil to prevent sticking during grilling.
2. Grill peaches cut-side down for 4-5 minutes until char marks appear and fruit begins to caramelize. Flip and grill 2 more minutes until tender but not mushy.
3. Toast slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown and fragrant. Watch carefully as they burn quickly once they start browning.
4. Make dressing by whisking balsamic vinegar, Dijon mustard, and honey together. Slowly add olive oil while whisking vigorously to create a smooth emulsion.
5. Arrange spinach on serving plates and top with sliced grilled peaches and fresh raspberries. Drizzle with dressing and sprinkle toasted almonds over everything before serving immediately.
10. Roasted Beet Peach Goat Cheese Salad
Earthy roasted beets pair beautifully with sweet peaches and creamy goat cheese. This sophisticated salad requires extra time but delivers impressive, restaurant-quality results.
Ingredients: 4 medium beets, 6 cups spinach, 3 peaches, 4 oz goat cheese, ¼ cup walnuts, 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, salt and pepper.
How To Make Roasted Beet Peach Goat Cheese Salad
1. Wrap whole beets individually in foil and roast at 400°F for 45-60 minutes until tender when pierced with a fork. Cool completely, then peel and slice into wedges.
2. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Roughly chop once cooled to prevent them from overpowering each bite.
3. Slice peaches into wedges, removing pits completely. Choose peaches that are ripe but still firm enough to maintain their shape alongside the hearty roasted beets.
4. Whisk balsamic vinegar with honey until dissolved, then slowly add olive oil while whisking constantly. Season with salt and pepper to taste, adjusting sweetness as needed.
5. Arrange spinach on plates and top with roasted beet wedges and peach slices. Crumble goat cheese over everything, sprinkle with toasted walnuts, and drizzle with balsamic dressing before serving.
Final Thoughts
These peach salad recipes showcase summer’s sweetest fruit in fresh, creative ways. From simple spinach combinations to elaborate roasted vegetable medleys, there’s something for every occasion.
Try mixing and matching ingredients from different recipes to create your own signature summer salad that celebrates peak peach season.
