Peach Salad

Ingredients & Substitutions

Here I explain the best ingredients for my peach salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Peach Salad:

• Peaches – I highly recommend making this peach salad when peaches are in season! I attempted to test it this spring when it was too early, and the sad fruit I was able to find totally ruined it. Look for ones that are soft but not mushy. You can use yellow peaches like I did, or swap in white peaches, nectarines, or even plums. Slice them into wedges, and if you have extras, use them to make my healthy peach cobbler or fruit salad!
• Arugula – I like a peach arugula salad best, because the peppery bite balances the sweetness well. If you can’t find it, my next-best recommendations are spinach or spring mix.
• Blueberries, Pecans, & Feta Cheese – I chose these for a balance of sweet, tart, crunchy, salty, and tangy! If you need alternatives, try other berries (like raspberries or strawberries), other nuts or seeds (I’ve also used walnuts, but sunflower seeds are a good nut-free option), or other creamy cheeses (like goat cheese, fresh mozzarella, or even burrata).
• Oil – I use olive oil spray for getting grill marks on the peaches and preventing them from sticking to the grill grates. You can brush it on if you don’t have the spray.

VARIATION: Add protein to make it a meal.

I like the light vibe and saltiness of prosciutto with all the flavors in this peach salad. To make it more of a full meal, you can toss in some grilled chicken breast or sliced tuna steak.

Maple Vinaigrette:

• Olive Oil – The dressing base. Any oil you like will work.
• Maple Syrup – Just a little for sweetness. I use Wholesome Yum Sugar Free Maple Syrup, but regular maple syrup or even honey is fine.
• White Balsamic Vinegar – This gives the dressing a nice tang and emulsifies with the oil. I preferred it over regular balsamic because it didn’t darken the peaches. You can also swap in white wine vinegar or lemon juice.
• Sea Salt & Black Pepper

How To Make Peach Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Optional step: Grill the peaches. If you have time and want that sweet, caramelized flavor, I highly recommend it! Heat your grill or a grill pan, brush with a little oil, and grill the peaches until soft. Flip halfway through.
2. Make the dressing. In a small bowl, whisk together the olive oil, maple syrup, white balsamic vinegar, salt, and pepper. I often do this ahead.
3. Assemble the salad. I like to layer the arugula first, then add the peaches, blueberries, pecans, and feta on top. Drizzle with dressing and enjoy!

Grilled Or Indoor Serving Ideas

I basically serve this peach salad with two types of dishes, depending on whether I’m grilling the peaches or adding them fresh:

• Grilled dishes – If you already have the grill on, you might as well throw on some hamburgers, bruschetta chicken, or shish kabobs. But my personal favorites with this grilled peach salad are actually seafood options (grilled salmon, shrimp skewers, or grilled lobster) — something about their flavors works so well with the sweetness here.
• Quick indoor dishes – A few weeks ago, I cooked up some smash burgers and served them right over this peach salad. So much flavor! You might also like my air fryer pork chops or baked chicken thighs.