Peach blueberry salad is the perfect summer salad: simple, seasonal ingredients with bright flavors of peaches, blueberries and balsamic vinegar.
The Story Behind Peach Blueberry Salad
There really isn’t a special or unique story, but this salad does have some meaning for me. You see, it’s one of those “special” things that my mom and I share when we’re together, so it reminds me of being with family (particulary in my hometown, in summer). Several years ago, my mom learned how to make it from a friend, and she taught me how to make it shortly after. We’ve been making it regularly ever since. While you could make it year-round, it’s best in the summertime (unless it’s always summer where you are!), when blueberries and peaches are in season. Trust me, we’ve tried a winter version with frozen fruit… not recommended.
If you like salads that:
- Are sweet, tangy, and zesty all at once
- Are bursting with flavor
- Are full of antioxidants
- Have a variety of textures
- Are bright and colorful
- Have a little bit of crunch
Then you will adore this salad! While fantastic on its own, you could certainly add some protein to make it a more complete meal (I’m thinking salmon or chicken…). Otherwise, it’s great as a side salad. Or, if you want to impress a crowd…
If you can, get all of your product from a farmer’s market or garden! It’ll still be good from the store, but if you have access to fresh product, there is nothing better. I like to take full advantage of the short summers in Wisconsin 😉
The Oil and Vinegar
While my mom loves to use this aged balsamic vinegar for its sweetness, I typically use any regular balsamic vinegar. I like how the zestiness of regular-aged (younger??) balsamic cuts the sweetness of the peaches and blueberries. If the fruit isn’t sweet enough, then just add a little honey into the mix to make it more palatable. The dressing is simple–just combine equal parts each of balsamic vinegar and extra virgin olive oil in a jar (and optional honey, to taste), and shake it up.
For the batch I made for the photographed recipe, I used sliced almonds as a topping; however, I also love using walnuts or pecans when I have them on hand (especially when roasted in honey and cinnamon…). Other than that, all you have left to do is sprinkle on goat cheese, and you’re all set.
One Other Summery Thing
I just have to show you this incredible field of sunflowers that I visited!
- 4 cups mixed greens
- 1-2 peaches, diced
- ½ cup blueberries
- ¼ cup red onion, finely diced (optional)
- ½ cup goat cheese
- ¼ cup sliced almonds
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1 Tbsp honey (optional)
- Place mixed greens in a large bowl.
- Add peaches, blueberries, and red onion (if using). Sprinle with goat cheese and sliced almonds.
- In a mason jar, combine balsamic vinegar, olive oil, and honey (if using). Shake well, and pour over salad. Toss well to combine.