This fresh Peach Salad is my favorite way to use those ripe summer peaches! This recipe is perfect for summer BBQs, potlucks, or just a nice evening at home. Perfect with a grilled steak or piece of chicken!
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This peach salad combines fresh, juicy fruit with crisp vegetables and a tangy homemade dressing to create a dish that’s light, refreshing, and incredibly satisfying. With just 15 minutes of prep time, it’s a perfect summer salad for quick lunches or casual dinners.
Our simple summer salad balances sweet, creamy, crisp, and savory elements into one vibrant dish. The fresh ingredients shine thanks to a light dressing that adds zing without being too overpowering. Great for warm-weather meals or whenever you’re craving something clean and seasonal.
How to make Peach Salad
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Peach Salad recipe, you will need the following ingredients:
For the Salad
- Mixed Greens
- Peaches
- Avocados
- English Cucumber
- Fresh Mint Leaves
For the Dressing
- Soy Sauce or Tamari
- Lime Juice
- Rice Vinegar
- Garlic
- Olive Oil
- Kosher Salt
- Black Pepper
- Red Onion
For the Toppings
- Goat Cheese or Feta
- Sliced or Slivered Almonds
To switch up the greens in your peach salad, try using arugula, spinach, or butter lettuce in place of mixed greens. Each one adds a slightly different flavor and texture while keeping the base fresh and crisp.
If peaches aren’t available, go with other stone fruits like nectarines or plums, or even opt for sliced mango for a tropical twist on this summer salad.
For a dairy-free or vegan peach salad, swap the goat cheese or feta with plant-based alternatives such as Violife vegan feta or almond-based cheese.
Toasted almonds can easily be replaced with pecans, walnuts, or pumpkin seeds. If you need a nut-free option, sunflower seeds work well and still provide the desired crunch.
To make your peach salad more filling, top it with grilled chicken, shrimp, or chickpeas. These protein additions turn it into a satisfying main course. You can also mix in cooked quinoa, couscous, or farro for a grain-based version that holds up well for meal prep or potlucks.
Coconut aminos make a great alternative to soy sauce in the dressing, and if you’re out of lime juice or rice vinegar, lemon juice or apple cider vinegar are reliable substitutes.
English cucumbers are ideal for cucumbers, but Persian or peeled regular cucumbers are good stand-ins.
If red onion feels too strong, try shallots or thinly sliced green onions for a softer bite.
These substitutions keep the core of this fresh peach salad intact while giving you plenty of flexibility to adjust for what’s in your kitchen or meet dietary needs.
Making Peach Salad
Our Peach Salad Recipe is a simple dish that can be made in just a few steps. Here is how to make it.
First, place the almonds on a baking sheet and toast them in the oven at 350°F for about five minutes, or until they are golden and fragrant. Set them aside to cool.
Next, in a small bowl or jar, whisk together all of the dressing ingredients until combined. Stir in the sliced red onion and let it sit while you prepare the salad.
Arrange the mixed greens, sliced peaches, avocados, cucumbers, and torn mint leaves on a large serving platter or in a salad bowl.
Just before serving, drizzle the salad with the dressing and red onion mixture.
Finish the salad by sprinkling crumbled goat cheese and the toasted almonds on top. Serve immediately.
Leftovers
Store leftovers in a covered container overnight. This salad is best eaten entirely after it is dressed. If you make a large salad, only dress what you’re planning on eating in one sitting.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy peach salad recipe! Let me know if you try it.
More Recipes Like This
- Pea Salad
- Southwest Chicken Salad
- Beet Salad with Goat Cheese and Pecans
- Fennel Salad
- BBQ Chicken Salad
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Peach Salad
We use fresh, juicy peaches to make a flavorful and delicious Peach Salad in this easy recipe with a homemade vinaigrette!
Ingredients
For the Salad
- 5 ounces mixed greens about 5 cups
- 2 fresh ripe firm peaches thinly sliced
- 2 avocados halved and thinly sliced
- 1 english cucumber halved lengthwise, seeds scooped and thinly sliced
- ½ cup fresh mint leaves torn
For the Dressing
- 2 tablespoons soy sauce or tamari sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 clove garlic minced or pressed
- ¼ cup olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ red onion thinly sliced
For the Toppings
- 2 ounces crumbled goat cheese or feta cheese
- ½ cup sliced or slivered almonds
Instructions
- Place the sliced almonds onto a small baking sheet in the oven at 350°F for 5 minutes until toasted and golden. Remove from the oven and let cool.
- Combine all dressing ingredients in a bowl or container and whisk/shake until well combined. Mix in the red onion. Set aside.
- Place all salad ingredients onto a large platter or large mixing bowl. 4. Drizzle salad with dressing-onion mixture and top with crumbled goat cheese and toasted almonds.
Recipe Notes
- You can also use vegan Violife feta for a dairy-free version!
- Make sure the peaches are firm (but still ripe) for this salad, so they shouldn’t be too mushy; otherwise, the texture will be weird.
- Feel free to swap “mixed greens” with chopped romaine lettuce if you like!
- Prep the dressing-onion mixture in advance and assemble the salad the day of for easy prep.
- The onions sort of get pickled in the dressing, making them less sharp and incredibly delicious!
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