Peach Salad

5 from 93 votes

This simple and delicious Peach Salad is loaded with texture and flavor. Quick to make with fresh ingredients, it's a tasty summertime recipe!

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Peaches are one of my favorite fruits this time of year and this peach salad is the perfect way to enjoy this juicy stone fruit. Finished with a sweet and tangy olive oil dressing, it’s super quick and easy to make and impressive to serve!

Large bowl of summer peach salad with spinach and avocado with large serving spoon inside
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Ingredients for making peach salad

  • Peaches: Peaches not only add an amazing color and sweetness to this salad, but they are loaded with nutrients and antioxidants. They are a great source of vitamins A and C as well as iron and folate. Get my top tips for cutting peaches.
  • Spinach: I like to use baby spinach for the base of this salad, but lots of other greens will work well. Arugula, romaine or butter lettuce will all make nice additions.
  • Avocado: Sliced avocado adda a lovely creamy texture as well as being a great source of healthy fatty acids.
  • Feta: This Greek cheese adds a nice slight saltiness to help balance out the other ingredients.
  • Pecans: I like to add pecans to the salad to add texture. Walnuts or almonds would also work well.
  • Basil leaves: Basil and peaches work so well together and they add a nice herby freshness.
  • Dressing: Olive oil, red wine vinegar, honey, salt and pepper.
Ingredients to make the recipe

Making the salad

To assemble the salad, I recommend laying the spinach or greens in a large bowl first, adding the peaches, then drizzling the dressing and finally, adding the toppings. You can toss the salad, but the presentation of it is much better un-tossed.

Large bowl of spinach and peaches with avocados, basil, pecans, feta cheese and dressing on the side

Tips for making a peach salad

  1. Use perfectly ripe peaches for the best flavor. Squeeze the peaches, gently but firmly, if they give a little they are good to use.
  2. Wash and dry your greens well. If you have one, use a salad spinner to get rid of excess water or pat the leaves dry with kitchen paper. Excess moisture will pool in the bottom of the bowl and you will get a soggy salad.
  3. Make this dish vegan. Simply swap the honey in the dressing for maple syrup and skip the feta cheese.
  4. Make extra salad dressing. The sweet red wine vinaigrette will work well with all of your favorite salads and will keep well for up to 7 days, so you can use it throughout the week.

Frequently asked questions

Can you make this salad ahead of time?

This salad is best served as soon as it is made as the dressing will start to wilt the spinach leaves. If you like, you can build the salad the day before and keep it covered in the fridge. Add the dressing just before serving.

What do you serve it with?

This salad is great with grilled foods, fish, chicken, meat and vegetarian dishes. It’s perfect to serve if you are hosting a cookout. Try it with:
Grilled Salmon
Ground Chicken Burgers
Grilled Eggplant
Chili Lime Shrimp

What else can you add to this salad?

This salad is a great side dish, but it’s really easy to turn it into a full meal. Add some Oven Baked Chicken Breast, Grilled Shrimp or chickpeas to add some extra protein.

Large bowl of peach salad with sliced avocados

This easy peach salad is so great to enjoy throughout the summer. It’s perfectly fresh and vibrant and is so refreshing. It makes for a wonderful side to serve at cookouts.

For more summer salads, check out:

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Peach Salad

This simple and delicious Peach Salad is loaded with texture and flavor. Quick to make with fresh ingredients, it's a tasty summertime recipe!
5 from 93 votes
Servings 4 servings
Course Salad
Calories 326
Prep Time 10 minutes
Total Time 10 minutes
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  • 3 cups spinach slightly chopped
  • 3 large peaches sliced
  • 1 avocado sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped pecans
  • ¼ cup fresh basil leaves



  • To make the dressing, whisk together the olive oil, red wine vinegar, honey, salt and pepper.
  • Create a bed of spinach in a large salad bowl. Add the sliced peaches and sliced avocados on top. Sprinkle with feta cheese and pecans. Pour the dressing over the salad and top with fresh torn basil.


Make Ahead: You can make the dressing up to 7 days in advance and you can prepare most of the salad up to 1 day in advance. 
Storage: Store any leftovers in an airtight container for 2 to 3 days.


Calories: 326kcal, Carbohydrates: 21g, Protein: 5g, Fat: 27g, Saturated Fat: 5g, Cholesterol: 8mg, Sodium: 272mg, Potassium: 604mg, Fiber: 6g, Sugar: 15g, Vitamin A: 2669IU, Vitamin C: 19mg, Calcium: 87mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salad
5 from 93 votes (89 ratings without comment)

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Recipe Rating


  1. Sheila says:

    It was perfect for a hot summer dinner. So refreshing and easy to make.

  2. Cheryl Alessi says:

    Delicious flavor & texture from ingredients I wouldn’t normally put together. Thank you for expanding my salad options. This one will be in my rotation going forward.

    1. Yumna J. says:

      So glad you liked it, Cheryl!

  3. Ro says:

    My boyfriend was impressed with the recipe! Like I would‘ve never come up with the idea of using peaches in a salad. ❤️ Hugs from ur Mexican fan in Germany! 🇲🇽🇩🇪

    1. Yumna J. says:

      It’s such a great addition! Yay!!

  4. Hal says:

    Made this recipe today, didn’t have peaches, so we used apricot instead and it was just as good! + Really loved the basil in the salad too it really brought all the flavors together perfectly!

    1. Yumna J. says:

      I need to try it with apricots now! That’s lovely!!

  5. Jack says:

    Great way to eat healthy and get big flavor, and thanks for your amazing recipe, your beautiful photos and your heart.