Summer’s bounty offers plenty of ways to enjoy sweet, juicy peaches—but this peach salad recipe might just be the most refreshing. In this article, we’ll show you how to make a colorful, flavorful peach salad that pairs fresh fruit with creamy avocado, tangy feta, and a bright vinaigrette. Whether you’re serving it for lunch, as a side dish, or a light dinner, this easy recipe delivers satisfying taste and vibrant texture.
The Story & Intro to This Peach Salad Recipe
When Peaches Meet Greens
I remember one August afternoon, trying to juggle lunch prep while my twins were elbow-deep in their favorite coloring books. We’d just come home from the local farmer’s market in Asheville with a bag of ripe peaches. The kitchen smelled like sunshine. I didn’t have much time or energy, but I still wanted something special. That’s how this peach salad recipe came to life.
With just a few fresh ingredients I already had on hand—baby spinach, avocado, feta, and some toasted pecans—I pulled together something quick that looked way fancier than the effort required. I whisked up a simple dressing with olive oil, red wine vinegar, and honey. The peaches were the star—sweet, juicy, and so perfectly soft they almost melted into the greens. The first bite was creamy, crisp, tangy, and sweet. I looked up and even my picky eaters were nibbling at their bowls. That’s when I knew this would be a keeper.
What I love about this recipe is its balance. You get richness from avocado, a salty kick from feta, crunch from pecans, and the bright, herbal note from fresh basil. The peach salad recipe isn’t just about tossing fruit into greens—it’s about letting seasonal ingredients shine while keeping things uncomplicated.
Whether you’re planning a quick solo lunch or hosting weekend brunch, this dish is always a hit. You can serve it on its own or pair it with grilled chicken, fish, or even some crusty bread. It’s a flexible, fresh way to celebrate peach season, and if you’re like me, it’ll become one of those go-to recipes you reach for all summer long.
Peach Salad Recipe
Ingredients
- 3 cups spinach slightly chopped
- ▢3 large peaches sliced
- ▢1 avocado sliced
- ▢¼ cup crumbled feta cheese
- ▢2 tablespoons chopped pecans
- ▢¼ cup fresh basil leaves torn or chopped
- Dressing
- ▢¼ cup olive oil
- ▢2 tablespoons red wine vinegar
- ▢1 tablespoon honey
- ▢¼ teaspoon salt
- ▢¼ teaspoon black pepper
Instructions
- Make the dressing: Whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
- Assemble the salad: Create a bed of spinach in a large bowl. Add the sliced peaches and sliced avocados on top. Sprinkle with feta cheese and pecans. Pour the dressing over the salad and top with fresh torn basil.
Notes
Storage: Store leftovers in an airtight container in the fridge for 2–3 days. Nutrition
Calories: 326kcal, Carbohydrates: 21g, Protein: 5g, Fat: 27g, Saturated Fat: 5g, Cholesterol: 8mg, Sodium: 272mg, Potassium: 604mg, Fiber: 6g, Sugar: 15g, Vitamin A: 2669IU, Vitamin C: 19mg, Calcium: 87mg, Iron: 1mg
Peach Salad Ingredient Tips & Pairing Ideas
Key Ingredients That Make This Peach Salad Work
What makes this peach salad recipe stand out isn’t just the fruit—it’s the thoughtful combination of ingredients that balance sweetness with texture and depth. Let’s start with the foundation: spinach. Slightly chopped baby spinach gives this salad a tender, leafy base that holds up well under juicy peaches and creamy avocado.
Peaches are the heart of this salad, and ripe ones are key. Look for peaches that yield slightly when pressed and have a fragrant aroma. Slice them just before serving to avoid browning. The avocado adds richness, making every bite feel silky and indulgent, especially when paired with the tangy bite of crumbled feta cheese.
Pecans bring in the crunch. You can toast them for extra flavor, or swap them out for walnuts if needed. Don’t skip the basil—it adds brightness that ties all the elements together. Finally, the simple dressing is where the salad truly comes alive. Olive oil, red wine vinegar, and a touch of honey create a vinaigrette that highlights the fruit without overpowering it.
This peach salad recipe hits every flavor note: sweet, salty, creamy, and crunchy—all in one bowl.
What to Serve with Peach Salad
This salad works beautifully as a light main dish, but it’s also a versatile side. Serve it with grilled chicken or shrimp for a protein boost without weighing down the meal. If you’re in the mood for vegetarian pairings, try it with a chilled quinoa tabbouleh or a slice of rustic whole grain bread.
Looking for a more elevated presentation? Serve this peach salad alongside a charcuterie board at your next brunch or picnic. Its vibrant colors and fresh flavors make it a welcome contrast to savory cured meats and cheeses. However you serve it, the result is always refreshing and crowd-pleasing.
How to Make Peach Salad Step-by-Step
Quick Prep, Fresh Results
One of the best things about this peach salad recipe is how effortlessly it comes together. From start to finish, it takes less than 15 minutes. The key is prepping your ingredients with a light touch—this is one of those salads that’s all about letting the fresh produce shine.
Start with the dressing. In a small bowl or jar, whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper. This vinaigrette is both tangy and slightly sweet, the perfect balance for juicy peaches.
Next, lay a bed of spinach in a large salad bowl or platter. Slightly chop the spinach if you’re working with larger leaves—it’ll help the greens mix better with the other textures. Now slice your peaches and avocado. Arrange them evenly over the spinach for an eye-catching presentation.
Crumble feta cheese across the top. Add 2 tablespoons of chopped pecans for crunch. Finally, tear fresh basil leaves and scatter them over the whole salad. Pour your homemade dressing right before serving so everything stays crisp.
This peach salad recipe is all about balance and color. You don’t need complicated steps or specialty equipment—just a bowl, a whisk, and a little care.
Tips for Making Ahead or Storing Leftovers
Want to save time? You can make the dressing up to a week in advance—just shake it before using. For the salad itself, slice the avocado and peaches just before serving to prevent browning. If needed, brush the avocado with lemon juice to keep it fresh.
Leftovers? Store them in an airtight container for up to 2–3 days. Just know the texture of the spinach may soften slightly from the dressing and fruit juices.
Peach Salad Variations & Seasonal Twists
Creative Ways to Switch Up This Peach Salad Recipe
One of the joys of this peach salad recipe is how easily it adapts to what’s in your fridge or garden. If you’re out of spinach, try using arugula for a peppery bite or a spring mix for a milder flavor. Romaine also works for a crunchier texture, especially if you plan to serve it with grilled meat.
Need it dairy-free? Simply skip the feta or use a plant-based alternative. The creamy avocado already gives it richness, so you won’t miss the cheese too much. For extra crunch, sunflower seeds or pumpkin seeds are excellent swaps for pecans—and they’re allergy-friendly, too.
Want to boost the protein? Add grilled chicken, chickpeas, or even quinoa. If you’re serving this salad as a main dish, these additions make it feel heartier while still staying light and fresh. And don’t be afraid to double the vinaigrette—you’ll want extra for dipping crusty bread.
This peach salad recipe is as flexible as your taste buds want it to be. You can even add a touch of heat with a few slices of jalapeño or crushed red pepper in the dressing.
Seasonal Variations to Try Year-Round
Peach season is short, but this recipe doesn’t have to disappear when summer ends. Try swapping in plums, nectarines, or even roasted butternut squash in the fall. In early spring, strawberries or roasted beets work beautifully with the same dressing and toppings.
During winter, consider using canned peach slices (packed in juice, not syrup) and pairing them with kale instead of spinach. Massage the kale with a bit of olive oil to soften the texture before adding your toppings.
No matter the season, this peach salad recipe offers a refreshing, colorful escape from heavier meals and always keeps things vibrant on your plate.
Frequently Asked Questions
How do you make a simple salad with peaches?
Start with a base of leafy greens like spinach or arugula. Add sliced ripe peaches, a creamy element like avocado or goat cheese, and a crunchy topping such as nuts or seeds. Toss with a light vinaigrette made from olive oil, vinegar, and a touch of sweetness like honey or maple syrup.
What to pair with a peach salad?
Grilled meats like chicken, shrimp, or pork complement the sweetness of the peaches. You can also serve it alongside hearty grain dishes, crusty bread, or chilled pasta salads. For a brunch spread, pair it with quiche or a fruit-forward white wine.
What dressing for peach salad?
A simple vinaigrette works best—olive oil, red wine vinegar, and honey or balsamic glaze. This balances the sweetness of the peaches while enhancing the salad’s brightness. Avoid heavy dressings, as they can overpower the fresh flavors.
How to make salad with zucchini?
Use a spiralizer or vegetable peeler to create thin ribbons or noodles from zucchini. Combine with sliced peaches, herbs like basil or mint, and a lemon vinaigrette. Add toasted seeds or cheese for extra flavor and texture.
Conclusion
If you’re searching for a dish that’s colorful, quick, and packed with seasonal flavor, this peach salad recipe delivers every time. It’s a celebration of ripe summer peaches paired with creamy, crunchy, and herby elements that come together in one gorgeous bowl. Whether you serve it as a light lunch, a dinner side, or a dish to impress guests at your next gathering, it’s bound to become a repeat favorite.
