There’s a certain kind of magic that summer brings to our kitchens—fragrant herbs, sweet fruits, and vibrant greens all come together in harmony. And among all the seasonal recipes I cherish, this Peach Blueberry Salad stands out as a personal favorite. It’s the kind of dish that needs no introduction when it hits the table—just a smile, a fork, and a sunny spot to enjoy it.
This salad came to life in my family’s kitchen many summers ago, inspired by my grandmother’s love for cooking with what was fresh and abundant. She’d bring home baskets of sun-ripened peaches and wild blueberries from the local market. Her motto was simple: when nature gives you the best ingredients, don’t overcomplicate them. This dish is a tribute to her philosophy—light, colorful, and bursting with flavor, just the way summer meals should be.
Quick Recipe Overview
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Prep Time: 10 minutes
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Total Time: 10 minutes
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Servings: 4
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Cuisine: American
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Course: Salad / Side Dish
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Season: Summer
Ingredients
This salad is all about celebrating seasonal produce. The juicy peaches, sweet-tart blueberries, and peppery arugula create a wonderful mix of textures and flavors:
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3 ripe peaches, thinly sliced (leave the skin on for color and texture)
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1 cup fresh blueberries, washed and dried
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5 oz baby arugula, spinach, or mixed greens
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1/4 cup goat cheese, crumbled (or substitute feta or blue cheese)
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1/4 cup chopped toasted pecans or walnuts
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1 tablespoon chopped fresh mint (optional but refreshing)
For the Honey-Lemon Vinaigrette:
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3 tablespoons extra virgin olive oil
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1 tablespoon lemon juice (freshly squeezed)
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1 teaspoon honey
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1/2 teaspoon Dijon mustard
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Salt and black pepper, to taste
How to Make Peach Blueberry Salad
1. Make the Vinaigrette
In a small mixing bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard. Add a pinch of salt and a few grinds of black pepper. The honey balances the acidity, while the mustard helps emulsify the dressing.
Tip: Make extra vinaigrette—it keeps for up to a week in the fridge and works well on grilled chicken or roasted vegetables.
2. Layer the Greens
Start by placing your arugula or mixed greens in a large serving bowl or on a platter. The peppery notes of arugula beautifully contrast the sweetness of the fruit.
3. Add the Fruits
Fan out the sliced peaches and scatter the blueberries over the greens. This is where the salad comes to life—the vibrant yellows, blues, and greens are a feast for the eyes.
4. Crumble and Sprinkle
Add the goat cheese in crumbles to ensure each bite gets a bit of creamy tang. Then sprinkle your toasted pecans or walnuts. If you’re not a fan of goat cheese, try feta for a briny kick or ricotta salata for a more delicate flavor.
5. Finish and Serve
Drizzle the vinaigrette just before serving. Gently toss the salad to coat all ingredients, or serve it composed if you want to preserve the presentation. Finish with fresh mint for a cooling finish.
Pairing & Serving Ideas
This salad is incredibly versatile. It can be served as a:
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Starter before a grilled steak or seafood dinner
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Main course with grilled chicken or quinoa
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Light lunch with a slice of crusty bread or a side of couscous
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Potluck dish that travels well if you keep the ingredients separate until serving
Drink Pairings:
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A chilled Sauvignon Blanc, rosé, or a sparkling elderflower drink pairs wonderfully.
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Try with iced mint tea or cucumber-lime water for a non-alcoholic option.
Why This Salad Works
Seasonal Harmony
This recipe uses peak-season peaches and blueberries, meaning maximum flavor and nutrition. These fruits are not just sweet—they’re packed with antioxidants, vitamins A and C, and fiber.
Texture Balance
You get a mix of crunchy (nuts), creamy (cheese), juicy (fruit), and leafy (greens) elements. That’s what keeps your palate excited.
Simple, Yet Sophisticated
It’s deceptively easy to make, but looks gourmet. Ideal for a summer brunch, casual gathering, or date night.
Variations & Substitutions
Here’s how you can adapt this recipe to suit your preferences or dietary needs:
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Vegan: Omit cheese or use a vegan substitute like almond ricotta.
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Nut-Free: Replace nuts with roasted sunflower seeds or pumpkin seeds.
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Low Sugar: Skip the honey or use a sugar-free alternative like stevia.
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Low Carb: Reduce the amount of fruit slightly and increase greens.
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No Arugula? Try baby spinach, romaine, or a butter lettuce mix.
Storage & Make-Ahead Tips
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Dressing: Keeps for 3–5 days in a sealed jar in the fridge.
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Fruit: Slice peaches just before serving to prevent browning.
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Assemble: For meal prep, store components separately and combine just before eating.
This makes it a great choice for lunchboxes, road trips, or make-ahead meals. Just pack the dressing in a small container and shake it up when ready to eat.
Nutritional Benefits (per serving, approx.)
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Calories: 180
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Protein: 4g
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Fat: 12g
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Carbs: 18g
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Fiber: 3g
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Sugar: 13g
Rich in vitamin C, potassium, antioxidants, and healthy fats, this salad supports immune health and energy, without being heavy.
Closing Thoughts
This Peach Blueberry Salad is everything you want in a summer recipe—easy, healthy, beautiful, and endlessly customizable. It’s a dish that speaks to the season: joyful, fresh, and simple. Whether you’re whipping up a quick lunch for yourself or impressing guests at your next garden party, this salad delivers.
It’s not just a recipe. It’s a memory waiting to happen, a taste of summer on every fork. My grandmother believed food should be shared and celebrated—and this salad is the perfect place to start.
How Do You Serve Summer?
Have you tried this Peach Blueberry Salad? Did you toss in your own twist? Maybe avocado, fresh basil, or a splash of white balsamic? Share your creations and let’s inspire each other to make the most of summer cooking!