Simple Peach Salad

If you ask me, peach salads are one of summer’s best ideas.

This fresh and simple salad brings together juicy peaches, peppery greens, and creamy goat cheese for a side dish that works at any cookout or weeknight dinner. Sweet fruit and crunchy almonds pair with a tangy balsamic dressing that’s maple-kissed and smooth.

It’s tossed with corn, red onion, and torn basil that add layers of flavor without any fuss. Toasted almonds and crumbled goat cheese help the whole thing come together.

It’s an easy-to-make dish that feels special, a perfect warm weather salad.

What Kind of Peaches Should I Use?

The key to a great peach salad is using ripe, juicy peaches that are in season. You can use any variety you find at the store or farmers market – yellow peaches, white peaches, or even donut peaches all work well here. Just make sure they’re ripe enough that they give slightly when you press on them, but not so soft that they’re mushy or falling apart. If your peaches are still a bit firm, let them sit on the counter for a day or two until they’re perfectly ripe and fragrant. Fresh peaches are definitely best for this recipe, but in a pinch, you could use thawed frozen peaches – just be sure to drain them well so they don’t make your salad watery.

Options for Substitutions

This salad is pretty forgiving and works well with a few simple swaps:

• Peaches: If peaches aren’t in season, try nectarines, fresh apricots, or even sliced strawberries. You could also use canned peaches in a pinch – just drain them well and pat dry before adding to the salad.
• Sliced almonds: Swap these for pecans, walnuts, or sunflower seeds if you prefer. Toast them the same way for that nice crunch.
• Goat cheese: Feta works great as mentioned, but you can also use crumbled blue cheese for a stronger flavor or even shaved parmesan if that’s what you have on hand.
• Mixed greens: Any salad greens will work here – spinach, arugula, romaine, or spring mix are all good options. Just pick what looks fresh at the store.
• Maple syrup: Honey or agave nectar can replace the maple syrup in the dressing without any other changes needed.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar work well too, though they’ll give a slightly different flavor profile to the dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when toasting almonds is walking away from the stove – they can go from perfectly golden to burnt in seconds, so stay nearby and stir them constantly during those 4-5 minutes.

Another common error is using underripe peaches, which will be hard and flavorless, so make sure your peaches give slightly when you press them and smell sweet at the stem end.

When making the dressing, add the olive oil last and whisk it in slowly rather than dumping everything together at once, which helps create a smooth, emulsified dressing that won’t separate.

Finally, don’t dress the salad until right before serving, as the greens will wilt and become soggy if they sit in the dressing for too long.

What to Serve With Peach Salad?

This peach salad is pretty filling on its own, but I love pairing it with grilled chicken or salmon to make it a complete meal. If you’re serving it as a side dish, it goes really well with BBQ pulled pork sandwiches or grilled burgers at a summer cookout. For a lighter option, some crusty bread or garlic toast on the side is perfect for soaking up that tangy balsamic dressing. You could also serve it alongside a simple pasta salad or coleslaw if you’re putting together a picnic spread.

Storage Instructions

Store Components: This salad is best enjoyed fresh, but you can prep the ingredients ahead of time. Keep the greens washed and dried in the fridge for up to 3 days, and store the dressing separately in a jar for up to a week. The peaches are best sliced right before serving so they don’t brown.

Make Ahead: If you want to get a head start, toast the almonds and prep your corn and onions the day before. Store everything in separate containers in the fridge. Just wait to assemble and dress the salad until you’re ready to eat, otherwise the greens will get wilted and soggy.

Leftover Tips: If you happen to have leftover dressed salad, it won’t keep well because the greens will wilt. But you can save any undressed components in the fridge for a day or two and toss together a fresh salad the next day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 10-14 g
• Fat: 38-46 g
• Carbohydrates: 46-56 g

Ingredients

For the salad:

• 1/3 cup sliced almonds
• 8 cups mixed greens
• 4 ripe peaches (sliced into 1/2-inch thick wedges)
• 1/4 cup red onion (thinly shaved)
• 3/4 cup corn
• 3 oz goat cheese
• 1/4 cup fresh basil leaves (torn)

For the dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1 teaspoon fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 1/4 cup extra virgin olive oil

Step 1: Toast the Almonds

• 1/3 cup sliced almonds

Heat a dry skillet over medium heat and add the sliced almonds, stirring frequently for 4-5 minutes until they’re fragrant and lightly golden.

Watch carefully to prevent burning, as nuts can go from toasted to charred quickly.

Transfer to a plate to cool—this brings out their natural flavor and adds a pleasant crunch to the salad.

Step 2: Prepare the Salad Components

• 4 ripe peaches
• 1/4 cup red onion
• 1/4 cup fresh basil leaves

While the almonds cool, slice the peaches into 1/2-inch thick wedges and thinly shave the red onion.

Tear the fresh basil leaves into bite-sized pieces.

I find that preparing these components just before serving keeps the peaches from oxidizing and the basil from browning, which preserves their fresh appearance and flavor.

Step 3: Make the Vinaigrette

• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 teaspoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and fresh lemon juice until combined.

Slowly drizzle in the extra virgin olive oil while whisking to create an emulsion.

Season with kosher salt and fresh ground black pepper.

The mustard acts as an emulsifier, helping the oil and vinegar blend smoothly and creating a more cohesive dressing.

Step 4: Assemble the Salad

• 8 cups mixed greens
• toasted almonds from Step 1
• sliced peaches from Step 2
• shaved red onion from Step 2
• 3/4 cup corn
• 3 oz goat cheese
• torn basil leaves from Step 2

Place the mixed greens in a large bowl or on individual plates.

Arrange the sliced peaches, toasted almonds from Step 1, shaved red onion, corn, and torn basil leaves over the greens.

Crumble the goat cheese evenly across the top.

I like to place the peaches in a slightly overlapping pattern for a more attractive presentation.

Step 5: Dress and Serve

• vinaigrette from Step 3

Drizzle the vinaigrette from Step 3 over the assembled salad just before serving, using as much or as little as you prefer.

Toss gently to combine all the components, or serve the dressing on the side if you prefer diners to dress their own portions.

Simple Peach Salad

Delicious Simple Peach Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 600 kcal

Ingredients

  

For the salad

• 1/3 cup sliced almonds
• 8 cups mixed greens
• 4 ripe peaches (sliced into 1/2-inch thick wedges)
• 1/4 cup red onion (thinly shaved)
• 3/4 cup corn
• 3 oz goat cheese
• 1/4 cup fresh basil leaves (torn)

For the dressing

• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1 teaspoon fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 1/4 cup extra virgin olive oil

Instructions

 

• Heat a dry skillet over medium heat and add the sliced almonds, stirring frequently for 4-5 minutes until they're fragrant and lightly golden. Watch carefully to prevent burning, as nuts can go from toasted to charred quickly. Transfer to a plate to cool—this brings out their natural flavor and adds a pleasant crunch to the salad.
• While the almonds cool, slice the peaches into 1/2-inch thick wedges and thinly shave the red onion. Tear the fresh basil leaves into bite-sized pieces. I find that preparing these components just before serving keeps the peaches from oxidizing and the basil from browning, which preserves their fresh appearance and flavor.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and fresh lemon juice until combined. Slowly drizzle in the extra virgin olive oil while whisking to create an emulsion. Season with kosher salt and fresh ground black pepper. The mustard acts as an emulsifier, helping the oil and vinegar blend smoothly and creating a more cohesive dressing.
• Place the mixed greens in a large bowl or on individual plates. Arrange the sliced peaches, toasted almonds from Step 1, shaved red onion, corn, and torn basil leaves over the greens. Crumble the goat cheese evenly across the top. I like to place the peaches in a slightly overlapping pattern for a more attractive presentation.
• Drizzle the vinaigrette from Step 3 over the assembled salad just before serving, using as much or as little as you prefer. Toss gently to combine all the components, or serve the dressing on the side if you prefer diners to dress their own portions.