Why You’ll Love Peach Salad Recipe

This peach salad brings together the best of fresh seasonal produce with contrasting textures and flavors — juicy peaches and blackberries, crisp greens, creamy goat cheese, and sweet, crunchy pistachios. The homemade sherry vinaigrette ties all the elements together with a tangy‑slightly sweet note that elevates the whole dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sherry Vinaigrette
1 small shallot, minced
2 tablespoons honey
3 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 cup vegetable oil
1 teaspoon Dijon mustard
3/4 teaspoon fine salt
1/2 teaspoon black pepper

Stovetop Candied Pistachios
1 cup unsalted shelled pistachios
1/2 cup granulated sugar
2 tablespoons tap water
1/8 teaspoon fine salt

Salad Mixture
10 ounces mixed greens (about 12–14 cups lightly packed)
3–4 ripe peaches, sliced
1 cup blackberries
1/2 cup thinly sliced red onion
2 cups ripe avocado, diced or thinly sliced
1/2 cup goat cheese, crumbled

Directions

Prepare the vinaigrette: In a jar with a tight-fitting lid, combine the minced shallot, honey, sherry vinegar, balsamic vinegar, olive oil, vegetable oil, Dijon mustard, salt, and pepper. Shake vigorously until well combined. Set aside or refrigerate for up to 3–5 days.
Make the candied pistachios: Line a baking sheet or plate with parchment paper. In a medium nonstick skillet, combine the pistachios with sugar, water, and salt. Over medium heat, stir continuously as the sugar melts, thickens, and coats the pistachios in a glossy caramel. Once golden and coated, transfer to the parchment to cool and break apart once set.
Assemble the salad: Arrange the mixed greens on a large platter or in a bowl. Top with sliced peaches, blackberries, red onion, and avocado. Pour the vinaigrette over the salad and toss gently to combine. Sprinkle the candied pistachios and crumbled goat cheese over the top just before serving.

Servings and timing

Serves: 4
Prep Time: 25 minutes
Total Time: 25 minutes

Variations

Add Protein: Top with grilled chicken, shrimp, or even prosciutto for a heartier salad.
Different Cheese: Swap goat cheese with feta, blue cheese, or burrata for a twist.
Different Nuts: Use candied pecans, almonds, or walnuts instead of pistachios.
Fruit Variations: Try nectarines, plums, or strawberries in place of peaches or blackberries.
Vegan Version: Omit the goat cheese or use a vegan cheese substitute and agave syrup in the vinaigrette.

Storage/Reheating

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the vinaigrette and candied pistachios separately to maintain texture. Do not freeze, as the fruit and greens will not thaw well and will become soggy.

FAQs

What type of peaches should I use for this salad?

Use ripe but firm peaches so they hold their shape and deliver sweet, juicy flavor without becoming mushy.

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be made 3–5 days in advance and stored in the refrigerator in a sealed container.

Are there substitutes for goat cheese?

Yes, you can use feta cheese, blue cheese, or even creamy burrata depending on your flavor preferences.

Can I skip the candied pistachios?

Yes, you can use toasted nuts like almonds, pecans, or walnuts, or leave them out for a nut-free version.

How should I store leftovers?

Place any leftover salad in an airtight container and refrigerate for up to 3 days. Add vinaigrette and pistachios just before serving.

Can I make this salad vegan?

Yes. Skip the goat cheese or use a plant-based alternative, and make sure the honey is replaced with agave or maple syrup.

What can I serve this salad with?

It goes well with grilled meats, crusty bread, or as a side to light pasta dishes. It’s also great on its own as a light lunch.

Can I prepare the salad components ahead of time?

Yes. Prep the greens, fruits, nuts, and dressing separately. Assemble just before serving to keep it fresh and crisp.

Is this salad gluten-free?

Yes, all the ingredients in this salad are naturally gluten-free.

Can I add protein to make this a main dish?

Absolutely. Grilled chicken, shrimp, salmon, or chickpeas work beautifully to make this a complete meal.

Conclusion

This peach salad is a colorful and flavorful tribute to summer’s freshest ingredients. Whether served as a starter, a side, or a standalone meal, it offers a perfect balance of sweet, savory, creamy, and crunchy. With its beautiful presentation and easy preparation, it’s sure to impress at any table.

Peach Salad

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This refreshing Peach Salad combines sweet peaches, fresh greens, creamy mozzarella, and crunchy pecans, all tossed in a tangy homemade honey balsamic vinaigrette. It’s the perfect summer side dish or light lunch.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No Cook
Cuisine: American
Diet: Vegetarian

Instructions

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to make the dressing. Set aside.
In a large salad bowl, combine spring greens, peach slices, mozzarella pearls, red onion, candied pecans, and torn basil.
Drizzle the dressing over the salad just before serving.
Toss gently to combine and serve immediately.

Notes

Use ripe but firm peaches for best texture.
You can substitute goat cheese or feta for mozzarella if preferred.
To make it ahead, prep ingredients separately and combine just before serving.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 18g
Sodium: 210mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 8g
Cholesterol: 20mg