Peach Salad Recipe Recipe
This summery peach salad recipe is made with ripe summer peaches, peppery arugula, creamy goat cheese, slivered almonds, and fresh basil tossed in a vinaigrette.
How to Make the Best Peach Salad Recipe
When summer peaches are at their peak, there’s no better way to showcase them than in a fresh, vibrant salad. This peach salad recipe combines the sweet juiciness of ripe peaches with peppery arugula, creamy goat cheese, and crunchy slivered almonds—all brought together with a light, tangy vinaigrette.
The beauty of this salad lies in its simplicity and the quality of its ingredients. Fresh basil adds an aromatic herbaceous note that pairs perfectly with the peaches, while the goat cheese provides a creamy contrast to the crisp greens. If you want to take this salad to the next level, try grilling the peaches for a few minutes to caramelize their natural sugars and add a subtle smoky depth.
This peach salad makes a stunning side dish for summer barbecues or can easily stand alone as a light lunch. It comes together in just minutes, making it perfect for those hot days when you want something refreshing without spending too much time in the kitchen.
Peach Salad Recipe
This summery peach salad recipe is made with ripe summer peaches, peppery arugula, creamy goat cheese, slivered almonds, and fresh basil tossed in a vinaigrette.
Ingredients
Salad
Vinaigrette
Instructions
Vinaigrette
- Whisk the vinaigrette ingredients together in a small bowl or jar until well combined.
Salad
- Gently rub the fuzz off the peaches using a terry cloth towel. Halve the peaches and slice.
- Place the greens, red onions, basil leaves, slivered almonds and goat cheese in a large bowl with some of the vinaigrette, just enough to coat, and toss well. Place in a serving bowl.
- Arrange the sliced peaches on top and spoon dressing over them. Sprinkle with more toasted almonds.
- Serve immediately.
Notes
- For grilled peaches, halve the peaches and grill cut-side down for 2-3 minutes until grill marks appear.
- Purple basil makes a beautiful garnish and adds extra visual appeal.
- The vinaigrette can be made ahead and stored in the refrigerator for up to a week.
