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This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.

Peach Salad
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When it’s the season, you’ve got to seize it: make all the peach recipes! Here’s the recipe we run to often: this fresh Peach Salad recipe! This one is a standout, pairing juicy ripe peaches with a sweet balsamic vinaigrette, punches of creamy goat cheese and nutty toasted almonds. Add pops of sweet corn and savory red onion slivers and it’s a total treat! We polished this one off the minute we were done taking these photos, and we’ve been making it all summer long.

Elements in this peach salad

The most important thing about this peach salad recipe? Only use juicy ripe peaches. If they’re hard when you give them a gentle squeeze, wait a few more days to make this salad: it’s worth it! Here’s what you’ll need to put it together:

  • Ripe peaches
  • Toasted almonds: it’s worth taking the extra few minutes to toast the almonds: it greatly enhances the nutty, crunchy flavor
  • Mixed greens: we like a mix of butter lettuce and other greens
  • Red onion: slice them French cut (length-wise) for best presentation (here’s a video!)
  • Canned corn: canned is easiest, but if you happen to have leftover grilled corn it’s divine! You can also use fresh corn cut from the cob.
  • Goat cheese or feta cheese: it’s best with chevre, but nearly as good with feta; omit for vegan.
  • Balsamic vinaigrette: make it homemade with balsamic vinegar, Dijon mustard, maple syrup, salt, pepper and olive oil.
Peach salad recipe

How to ripen peaches

When you shop for peaches, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If you start with hard peaches, you’ll need several days to ripen them (especially if they’re out of season). Here’s how to ripen peaches:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag. This traps the gasses inside.
  • Wait for 1 to 5 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

For the dressing: make it homemade!

You can use a stand-in salad dressing from the store here, but the best dressing is homemade! It’s simple to whisk together and tastes incredible. This one is a spin on our classic Balsamic Vinaigrette dressing. All you need to do is:

  • Whisk together balsamic vinegar, Dijon mustard, maple syrup and salt and pepper.
  • Gradually whisk in olive oil one tablespoon at a time until a creamy emulsion forms. It’s so quick and simple, and the flavor is outstanding: it will be become your go-to.
Salad with peaches

Variations on this peach salad

This summery peach salad is ripe for riffing on (yep, we said it). My mom recently made it with various substitutions and loved it. Here are a few ideas for components you can switch out:

More summer salads

Salads are king in the summer! Here are a few more tasty summer salads to try:

This peach salad recipe is…

Vegetarian and gluten-free.

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Peach Salad

Fresh Peach Salad

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.



For the salad

  • ¼ cup sliced almonds
  • 6 to 8 cups mixed greens (we like a mix of butter lettuce and other greens)
  • 3 small (or 2 large) ripe peaches
  • 1 handful red onion slices
  • ½ cup canned corn, drained (or fresh corn or grilled corn)
  • 2 ounces soft goat cheese, crumbled (or feta cheese; omit for vegan)

For the dressing

  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup olive oil


  1. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Prep the fresh ingredients: Slice the peaches. Thinly slice the onion.
  3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.
  4. Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Crystal Heckel says:

    I have fresh peaches and I’m doing Romain spinach cherry goat cheese and pecans. Going to add grilled chicken breast and I used a pecan praline balsamic and pecan oil in the dressing. It tastes amazing but I’m taking this to work with me for my dinner. I’m sure it’s going to be awesome based on the dressing and fresh sweet peach. Thank you for the recipes.

  2. Katie says:

    Making this today for a group dinner. Should I wait to cut peaches ( May use nectarines) right before so they won’t turn brown?

    1. Sonja Overhiser says:

      You can, or you can toss them with a little lemon juice to prevent browning!

  3. Sabrina says:

    nice summer salad, nice with peaches, have never used them before, closest for me are pears in a salad like this, thank you