Summer Peach Salad is bursting with ripe peaches and fresh blueberries, finished with a tangy, creamy blueberry-peach balsamic dressing. It makes a bright side dish for warm-weather grilling and uses just a handful of simple ingredients, including the dressing.
*Originally published July 2018. Updated with refreshed text, photos, and minor recipe tweaks.
Peaches are a seasonal favorite in our kitchen. Their sweet, juicy flesh pairs wonderfully with savory elements to create salads that feel light but satisfying. This blueberry-peach salad is one of those refreshing combinations — sweet fruit, crisp greens, salty feta, crunchy pecans, and a creamy balsamic dressing made from the fruit itself.
The dressing is simple: fresh peaches and blueberries blended with olive oil and balsamic vinegar until smooth and slightly thick. It’s creamy without dairy, bright and tangy, and complements the fruit and salty cheese in the salad.
Ingredients
- Fresh peaches and blueberries
- Your choice of greens
- Cilantro
- Cooked quinoa
- Pecans
- Feta cheese
- Balsamic vinegar and extra virgin olive oil (for the dressing)
How to make peach-blueberry salad with balsamic dressing
- This is an easy, quick recipe that can be served family-style or plated individually.
- Make the dressing first: combine fresh blueberries, half a peeled peach, olive oil, and balsamic vinegar in a blender. Blend on high until smooth and slightly thick, with small flecks of blueberry throughout.
- Prepare the greens and cilantro by washing and chopping as needed. Toss together and transfer to a large serving bowl or divide among six plates.
- Top the greens with peach slices, blueberries, cooked quinoa, pecans, and crumbled feta.
- Drizzle the blueberry-peach balsamic dressing over the salad and serve immediately.
Frequently asked questions
You can prep most components ahead of time—wash and chop the greens, cook the quinoa, and portion the nuts and cheese. Because the balsamic dressing uses fresh peaches and blueberries, it’s best made just before serving so it stays bright and creamy.
If the salad hasn’t been dressed, store it in an airtight container in the refrigerator and enjoy within a day or two. The fresh fruit-based dressing keeps best for only a few hours, so avoid storing large amounts of it for later use.
Yes—omit the feta or substitute a plant-based cheese and confirm your balsamic vinegar is vegan.
Recipe tips and substitutions
- Plan for about 6 cups of greens. A mixed leaf lettuce works well, but spinach, arugula, kale, chard, or Boston lettuce are all great alternatives depending on your preference.
- I like adding ½ cup packed fresh cilantro for a bright herbal note; if you don’t care for cilantro, swap in parsley or omit it altogether.
- If you need a make-ahead dressing, a honey-basil vinaigrette stores for a few days and pairs nicely with this salad. Otherwise, use the fresh blueberry-peach balsamic just before serving.
- Peach slices are the classic choice, but grilled peaches add a smoky-sweet depth. To grill, halve and pit the peaches, brush with oil, and grill cut-side down for 3–5 minutes.
- I use raw pecan halves for crunch; chopped or candied pecans, walnuts, or sliced almonds are good alternatives.
- The quinoa makes this salad hearty; to turn it into an entrée, add grilled chicken, shrimp, or tofu.
More summer salads
- Chicken and Peach Quinoa Salad with honey basil vinaigrette
- Stone Fruit Salad with peaches, nectarines, plums, apricots and cherries with a mint-basil vinaigrette
- Summer Vegetable Orzo Salad with peaches and feta
- Strawberry Kale Salad with avocado and poppyseed dressing
- Blueberry Spinach Salad with Dijon dressing
If you try this recipe, please share your thoughts in the comments — feedback always helps improve the next batch.
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📖 Recipe
Summer Peach Salad with Blueberries
Ingredients
For the salad:
- 6 cups greens of choice
- ½ cup cilantro, packed, chopped
- 1 cup cooked quinoa
- 1 cup fresh blueberries
- ½ cup raw pecans
- ¼ cup feta cheese
- 2 medium peaches, sliced
For the blueberry-peach balsamic dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ cup fresh blueberries
- ½ medium peach, peeled and sliced
Instructions
- Assemble the salad: Toss the greens and chopped cilantro together, transfer to a large bowl or divide among six plates, and layer on peach slices, blueberries, quinoa, pecans, and feta.
- Make the dressing: Place the blueberries, peeled peach, olive oil, and balsamic vinegar in a blender and blend on high until smooth and slightly thick with flecks of blueberry.
- Serve: Drizzle the dressing over the salad and serve immediately.
Notes
- The fruit-based balsamic dressing is best when fresh. Make it just before serving for the brightest flavor and creamiest texture.
- For a make-ahead option, use a honey-basil vinaigrette (⅓ cup olive oil, 2 tbsp white wine vinegar, 2 tbsp honey, 1 tbsp chopped basil, and a pinch of salt) blended and stored in a jar for a few days.
- To grill peaches: halve and pit them, brush cut sides with oil, and grill cut-side down for 3–5 minutes. Grill only one side if you want firm slices for the salad.
Nutrition Facts per Serving
Carbohydrates: 22 g |
Protein: 5 g |
Fat: 16 g
Disclaimer
Nutrition information is an estimate and will vary with substitutions, portion sizes, and brands used.