Summer heat is here, and you want something cool and fresh. This sweet peach salad hits the spot perfectly. It is light, bright, and takes almost no effort. You get a restaurant-quality meal right in your own kitchen.
This recipe is all about simple, seasonal ingredients. It delivers a perfect balance of flavors and textures. Your family will love the mix of creamy and crunchy bites. It is the ultimate way to enjoy ripe summer fruit.
Why This Sweet Peach Salad Works
This dish uses seasonal fruit at its absolute peak. It is perfect for a breezy summer lunch or dinner. The creamy goat cheese balances the fruit beautifully. It feels like a fancy treat but remains a healthy reset.
You only need 20 minutes to put this together. It is a great choice for warm evenings when you avoid the oven. The homemade balsamic dressing adds a bold, tangy finish to every bite. Everyone will ask you for the recipe at your next gathering.
Simple Method
You just whisk, toast, and toss to make this dish. Even if you are a beginner, you can do this. The steps are quick and the results are always impressive. You start by making a simple, stable emulsion for the dressing.
Toasting the pecans takes only a few minutes on the stove. This small step adds a deep, nutty flavor. Once your greens are dressed, simply layer the toppings. It is completely stress-free and looks beautiful on the plate.
Simple Ingredients
Most of these items are likely already in your pantry. Use the freshest produce you can find for the best flavor.
- 6 cups mixed spring greens
- 2 large ripe peaches, pitted and sliced into 1/2-inch wedges
- 4 ounces goat cheese, chilled and crumbled
- 1/2 cup pecan halves, toasted
- 1/4 small red onion, mandoline-sliced into paper-thin rings
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Step-by-Step
- In a small stainless steel bowl, whisk together the balsamic vinegar, honey, salt, and pepper until the salt has dissolved.
- Gradually incorporate the extra-virgin olive oil in a steady stream while whisking vigorously to create a stable emulsion.
- Toast the pecan halves in a dry pan over medium heat for 3 to 5 minutes until fragrant, then set aside to cool.
- In a large chilled mixing bowl, combine the mixed spring greens and sliced red onions.
- Drizzle half of the vinaigrette over the greens and toss lightly with tongs until leaves are evenly coated.
- Distribute the dressed greens across four plates; top each with peach wedges and toasted pecans.
- Finish each salad by sprinkling crumbled goat cheese over the top and drizzling with the remaining vinaigrette.
Best Ways to Enjoy It
Serve this sweet peach salad on your patio with chilled white wine. It pairs perfectly with grilled chicken or a crusty baguette. Share it with friends at your next summer potluck for a crowd-pleasing side.
For a lighter meal, enjoy it exactly as it is. The pecans and cheese make it surprisingly filling. Set the table, pour a cold drink, and enjoy the fresh summer flavors. It is a wonderful way to slow down and eat well.
Storage & Reheating
Keep the dressing and greens separate if you have leftovers. The mixed greens will wilt quickly once they are dressed. Store the sliced peaches in an airtight container for up to two days. Re-toast the pecans for extra crunch right before you serve them again.
The vinaigrette stays fresh in the fridge for one week. Just give it a good shake before using it. This makes it a great meal prep option for busy work weeks. Simply assemble the fresh components when you are ready to eat.
Recipe Tips
- Don’t skip toasting the pecans for the best flavor.
- Avoid using overripe, mushy peaches that might fall apart.
- Use chilled goat cheese to make crumbling much easier.
- Make the vinaigrette a day early to save time.
- Add a handful of fresh summer basil for an aromatic twist.
- Whisk the oil in very slowly to ensure the dressing stays thick.
Ways to Switch It Up
- Swap the pecans for walnuts or slivered almonds.
- Use feta cheese instead of goat cheese for a saltier bite.
- Swap the honey for maple syrup for a vegan-friendly sweetener.
- Add grilled shrimp or chicken to make it a hearty main.
Common Questions
Can I make this ahead of time?
You can prep the dressing and toast the nuts ahead. However, wait to slice the peaches and toss the greens. This keeps everything crisp and fresh for your guests.
What if I cannot find good peaches?
Fresh nectarines or plums work beautifully as a substitute. Any stone fruit with a sweet and tangy profile will be delicious. Just ensure they are firm enough to slice.
Will my kids enjoy this salad?
Most kids love the sweetness of the peaches and honey. You can serve the goat cheese on the side if they are picky. It is a fun, colorful way to eat more greens.
I hope this fresh recipe brings a little sunshine to your table. It is the perfect way to celebrate the best of summer produce. Enjoy every bite and have fun in the kitchen!
— Alex
Sweet Peach Goat Cheese Salad with Balsamic Vinaigrette
Ingredients
- 6 cups mixed spring greens
- 2 large ripe peaches, pitted and sliced into 1/2-inch wedges
- 4 ounces goat cheese, chilled and crumbled
- 1/2 cup pecan halves, toasted
- 1/4 small red onion, mandoline-sliced into paper-thin rings
- 3 tablespoons balsamic vinegar
- 1 tablespoon hone y
- 1/2 cup extra -virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- In a small stainless steel bowl, whisk together the balsamic vinegar, honey, salt, and pepper until the salt has dissolved.
- Gradually incorporate the extra-virgin olive oil in a steady stream while whisking vigorously to create a stable emulsion.
- Toast the pecan halves in a dry pan over medium heat for 3 to 5 minutes until fragrant, then set aside to cool.
- In a large chilled mixing bowl, combine the mixed spring greens and sliced red onions.
- Drizzle half of the vinaigrette over the greens and toss lightly with tongs until leaves are evenly coated.
- Distribute the dressed greens across four plates; top each with peach wedges and toasted pecans.
- Finish each salad by sprinkling crumbled goat cheese over the top and drizzling with the remaining vinaigrette.
