This peach blueberry salad is sweet and tangy all at once! It's a simple, nourishing lunch to enjoy summer's best fresh fruit and greens, and it's ready in 10 minutes.
When it comes to summer salads, this peach blueberry salad is easily in my top three! It's one that my mom discovered years ago, and every summer we would make it multiple times per week to get in as many peak-season blueberries and peaches as we could. Sometimes out of desperation in winter, we'd even try it with frozen blueberries and peaches. Definitely not the same!
The textures and flavors of sweet fruits with tangy goat cheese and crunchy toasted almonds is delightful, plus it's easy to throw together quickly on a sunny summer weekend or work lunch. It's right up there with my other summer favorite, strawberry asiago salmon salad.
My favorite part of this recipe (besides how it tastes) is that you don't need to make a salad dressing! With a good aged balsamic and some quality extra virgin olive oil, all you need to do is drizzle it on.
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Key Ingredients & Notes
- Aged balsamic vinegar - When it comes to aged balsamic, you can find quite the spectrum of prices. Anywhere from $5 at Trader Joe's to $25+ at places like Williams Sonoma. If you know me, you know I'm going to splurge on that good aged balsamic sometimes... but I have the TJ's one in my cabinet, too! No matter what kind you get, it should be sweet and almost syrupy from being aged. It should not be watery and taste strongly of vinegar.
- Goat cheese - I've made this salad with goat cheese crumbles many times, and it's fine. But now I make it exclusively with the goat cheese log! It's much creamier yet still able to be crumbled easy into the salad. Feta cheese would be a great substitute.
- Fresh blueberries & peaches - If you have access to local and organic, it's the way to go! These hit peak season in June through August. If you don't have peaches, nectarines are just as good.
Please see recipe card for full list of ingredients and quantities.
Add your favorite protein! To make this into a heartier meal salad, I recommend adding some protein. In terms of flavor, I recommend salmon, chicken, or chickpeas.
Step-by-Step Instructions
Step 1
Combine all ingredients in a large bowl.
Step 2
Gently toss ingredients together, and drizzle with aged balsamic vinegar and extra virgin olive oil.
Step 3
Divide into serving bowls and top with a couple more peaches, blueberries, goat cheese chunks, and almonds.
How to Make This Salad a Meal
Serve with your favorite protein, some grains (I love tossing farro and wheat berries into this salad), or a thick slice of sourdough and olive oil or butter. Sometimes I even eat a large peach blueberry salad alongside a thick slice of avocado toast with everything bagel seasoning, and call it a lunch. Yum!!
Hint: If you don't plan on serving right away, I recommend waiting to top with almonds, aged balsamic, and olive oil. This will keep your greens as fresh as possible (not soggy), and your almonds nice and crunchy.
Peach Blueberry Salad FAQs
I buy aged balsamic at a variety of places, depending on where I'm shopping that day. Trader Joe's, Whole Foods, Kroger stores, and Woodman's all have it. Just check your local grocery store! Or, if you want to splurge, you can try a 25-year aged balsamic from Williams Sonoma or a local oil and vinegar shop.
Store peach blueberry salad in an airtight container for up to a week. If you don't plan on eating it right away, store the almonds in a separate dry container in your pantry so they stay crunchy! Then, add them right before serving. Also, I recommend waiting to dress the salad until right before you eat it to keep your greens crisp and fresh.
More Hearty Salads
We love big, filling salads with tons of flavor. Try one of these salads next!
📖 Recipe
Juicy Peach Blueberry Salad with Goat Cheese
- Total Time: 10 minutes
- Yield: 4 large bowls 1x
Description
This peach blueberry salad is everything summer demands: simple, juicy, refreshing! Greens, juicy peaches, peak season blueberries, tangy goat cheese, crunchy toasted almonds, drizzled with aged balsamic vinegar and extra virgin olive oil.
Ingredients
- 8-10 cups mixed greens
- 1-2 peaches, diced
- ¾ cup blueberries
- ¼ red onion, finely diced (optional)
- 4 ounces goat cheese, cut into chunks
- ⅓ cup sliced or slivered almonds
- ¼ cup balsamic vinegar (aged preferred)
- ¼ cup extra virgin olive oil
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Instructions
- Combine. In a large bowl, combine the greens, peaches, blueberries, red onions, goat cheese, and almonds. Gently toss ingredients together.
- Balsamic & olive oil. Drizzle the salad with aged balsamic vinegar and extra virgin olive oil. Serve immediately as desired. Add your favorite protein or a thick slice of sourdough - yum!
Notes
- Balsamic. Aged balsamic is so perfect for this salad because it's sweeter than regular balsamic vinegar and can stand alone on a salad (with some olive oil, of course). I find my aged balsamic at Trader Joe's for just a few bucks, and I've also purchased affordable aged balsamic vinegars (around $5-8) from Whole Foods and Metro Market. If you can't find aged balsamic, simply add equal parts olive oil, balsamic vinegar, and maple syrup to a mason jar. Shake vigorously to emulsify and you've got a naturally sweet balsamic vinaigrette.
- Greens. Tender greens are best for this salad. I love a spring lettuce mix, spinach, butter lettuce, or arugula.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Combine
- Cuisine: American
Nutrition
- Serving Size: ¼ recipe
- Calories: 330
- Sugar: 9.6 g
- Sodium: 194.1 mg
- Fat: 26.4 g
- Saturated Fat: 6.7 g
- Carbohydrates: 16.6 g
- Fiber: 4.6 g
- Protein: 10.7 g
- Cholesterol: 13.1 mg
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