Refreshing Summer Peach Salad

Peach salad is one of those dishes I make again and again in warm weather. It’s fresh, colorful, and full of flavor in every bite.

The sweetness of ripe peaches goes so well with the juicy berries, creamy cheese, and the crunch of almonds.

I love how every ingredient feels balanced—nothing too strong, nothing too light. Just fresh, clean flavors that work beautifully together. A drizzle of lemony honey dressing ties it all in, without covering up the taste of the fruit.

What makes this salad special for me is how well it works for different moments—brunch with friends, a light lunch outside, or even as a side with grilled food.

You don’t need to do anything extra to make it feel special. The ingredients do all the work. If you’ve got ripe peaches, this is the best way to enjoy them.

Table of Contents

Refreshing Summer Peach Salad Recipe

Ingredients

2 cups baby arugula
1 cup baby spinach leaves
1 ripe peach, sliced thinly
1/3 cup fresh blueberries
1/3 cup fresh blackberries
2 tablespoons goat cheese or crumbled feta
2 tablespoons whole almonds (lightly toasted if preferred)
1 fresh mint sprig (optional, for garnish)
1 lemon wedge (for serving)

For The Dressing

2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey (adjust to taste)
1/2 teaspoon Dijon mustard
Pinch of sea salt
Pinch of ground black pepper

Instructions

Wash and thoroughly dry all the greens, berries, and peach. Make sure there is no excess moisture on the greens so they stay crisp and fresh.
In a large bowl, gently toss the arugula and baby spinach together to combine them evenly.
Arrange the mixed greens onto a serving plate or shallow salad bowl, spreading them out lightly to create a bed for the toppings.
Neatly layer the peach slices over the greens. Fan them out slightly for a more elegant presentation.
Scatter the blueberries and blackberries evenly across the salad, tucking some slightly under the greens for a natural look.
Crumble the goat cheese or feta evenly over the top using your fingers, allowing small pieces to fall naturally.
Add the whole almonds for a crunchy texture contrast. If you prefer extra crunch, toast them in a dry pan over low heat for 2–3 minutes before adding.
Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until the dressing emulsifies into a smooth blend.
Drizzle the dressing over the salad just before serving. Use as much or as little as you prefer, depending on your taste.
Garnish with a fresh mint sprig in the center and place a lemon wedge on the side of the plate for optional extra zing.

What Are The Best Peaches To Use For Peach Salad?

Choosing the right peach makes a big difference in both flavor and texture. You want peaches that are sweet, juicy, and hold their shape when sliced.

Use Freestone Peaches: These are easier to slice and pit because the flesh separates from the stone easily. They’re usually available mid to late summer.
Choose Ripe But Firm Peaches: The peach should give slightly when pressed but not be mushy. Too soft and it will fall apart in the salad.
Yellow Peaches Are Ideal: Yellow peaches have a balanced sweet-tart flavor that pairs beautifully with greens and cheese.
Avoid Overripe Peaches: They become too soft and release too much juice, which can make the greens soggy.
Go Organic If Possible: Peaches are on the list of fruits that are often sprayed, so if you can, choose organic for better flavor and fewer chemicals.

Can I Make Peach Salad Ahead Of Time?

Planning ahead can save time, but it’s important to know how to store each part to keep everything fresh.

Store Ingredients Separately: Keep greens, fruits, cheese, and nuts in separate containers. This stops the salad from getting soggy.
Keep The Dressing In A Jar: Mix the dressing and store it in a sealed jar in the fridge. Shake well before using.
Slice Peaches Just Before Serving: Sliced peaches brown quickly and lose their juicy bite. Prepare them fresh when ready to eat.
Assemble Right Before Serving: If you want the salad to stay crisp and fresh, put it together only when you’re about to eat.

What Can I Use Instead Of Goat Cheese?

If you’re not a fan of goat cheese or don’t have it, there are other creamy options that still give that soft, tangy bite.

Feta Cheese: This is the closest in taste and texture. It’s salty, crumbly, and pairs perfectly with fruit and greens.
Fresh Mozzarella: For a mild, creamy option, mozzarella works well. Use small balls or torn pieces.
Ricotta Salata: This is a firmer, saltier cheese made from ricotta. It won’t melt into the salad and holds its shape.
Plant-Based Cheese: There are many nut-based or tofu-based cheeses available for those who prefer dairy-free options.

How Can I Add Protein To This Salad?

If you want to make this salad more filling, it’s easy to add protein without changing the fresh feel of the dish.

Grilled Chicken: Sliced grilled chicken breast adds lean protein and goes great with the sweet and tangy flavors.
Chickpeas: Rinsed and drained chickpeas are an easy plant-based choice and add a nice texture.
Quinoa: Adding a scoop of cooked quinoa gives extra protein and a slight nutty taste.
Hard-Boiled Eggs: Sliced eggs offer protein and creaminess without overpowering the fruit.
Toasted Seeds: Pumpkin seeds or sunflower seeds give crunch and protein at the same time.

Can I Use Other Fruits In This Salad?

Yes, there are many fruits that work well with peaches and offer a similar juicy texture and sweetness.

Nectarines: Similar to peaches, but without the fuzz. They slice cleanly and hold their shape.
Strawberries: They add a juicy, slightly tart taste and brighten up the color.
Mango: A tropical option that’s sweet and soft. Use slices or cubes.
Apples Or Pears: For crunchier options, thinly sliced apples or pears can work well. Choose sweet ones to balance the cheese.
Grapes: Halved seedless grapes (red or green) add juicy bites and pair well with cheese and nuts.

How Do I Keep The Greens From Wilting?

Greens are the base of the salad and keeping them crisp is important for taste and look.

Dry Them Completely: After washing, pat the greens dry with a towel or use a salad spinner. Any moisture left can make them soggy.
Keep Them Cold: Store greens in the fridge in an airtight container lined with paper towels to absorb extra moisture.
Don’t Dress Too Early: Wait until right before eating to pour the dressing. This keeps the greens fresh and crisp.

How Long Can I Store Leftover Peach Salad?

This salad tastes best fresh, but if you have leftovers, here’s how to make them last a little longer.

Refrigerate Right Away: Store the leftover salad in an airtight container and place it in the fridge as soon as possible.
Eat Within 24 Hours: The greens and fruit will begin to wilt and soften after a day. It’s still safe to eat but won’t be as fresh.
Remove Wet Greens: If some leaves have become soggy, remove them before eating the rest.
Avoid Freezing: The fresh fruits and greens won’t freeze well. They’ll lose texture and flavor once thawed.

Can I Use Bottled Dressing Instead?

It’s possible, but homemade dressing really makes this salad taste better and fresher.

Use Light, Fruity Dressings: If buying bottled, look for those with lemon, honey, or berry notes.
Avoid Creamy Dressings: Thick or heavy dressings can overpower the light and fresh feel of the salad.
Check Ingredients: Choose a dressing with natural ingredients and no added sugar or artificial flavoring for the best result.

What Nuts Work Well In This Salad Besides Almonds?

Almonds give a great crunch, but you can switch them out or mix them with other nuts for different flavor and texture.

Pecans: Slightly sweet and soft. Great with peaches and goat cheese.
Walnuts: Earthy and rich. Toast them lightly to bring out the flavor.
Hazelnuts: Crunchy and nutty with a bold flavor. Use sparingly.
Cashews: Soft and buttery. They pair well with sweet fruits like peaches.