Peach and Goat Cheese Salad

It’s a vibrant summer afternoon, and the sun is shining. The scent of juicy peaches fills the air as I whip up a fresh, delightful salad. This Peach and Goat Cheese Salad takes just about 15 minutes to prepare, and it works beautifully because it balances the sweetness of ripe peaches with the tanginess of goat cheese, creating a refreshing and satisfying dish.

This recipe is perfect for those warm days when you want a light meal that’s both nourishing and flavorful. It’s great for lunch or a side at a summer dinner, and you can make it ahead of time—just keep the dressing separate until serving.

Why You’ll Love This Recipe

• The combination of sweet peaches and creamy goat cheese creates an irresistible flavor profile.
• Crunchy almonds add texture that complements the tender greens and soft cheese.
• Fresh herbs like basil and mint brighten every bite, enhancing the salad’s overall freshness.
• Cooked quinoa boosts the protein content, making this a satisfying and well-rounded dish.

What You’ll Need

Gather these fresh ingredients to make your salad.

For the Salad

• 5 oz. spring mix or arugula
• 1 cup cooked and cooled quinoa
• 2 medium peaches, sliced or diced
• 2 Persian cucumbers (or 1/2 English cucumber), thinly sliced into half moons
• 1/2 cup roasted, salted almonds, roughly chopped
• 1/4 cup chopped fresh basil leaves
• 2 to 3 Tbsp. chopped fresh mint leaves
• 3 oz. goat cheese, crumbled (sub feta)

For the Dressing

• 3 Tbsp. tahini
• 3 Tbsp. white balsamic vinegar
• 1/2 tsp. granulated garlic (or garlic powder)
• Kosher salt and black pepper to taste

Crumbled feta cheese is a suitable alternative for goat cheese.

Substitutions & Swaps

• Quinoa can be replaced with farro or barley.
• Goat cheese can be swapped for feta.
• Use mixed greens instead of arugula for a milder flavor.
• Roasted walnuts can substitute for almonds.

How to Make It

Follow these simple steps to prepare your salad.

Combine Ingredients

In a large bowl, combine greens, quinoa, peaches, cucumber, almonds, basil, mint, and goat cheese. Season with a pinch of salt and black pepper.

Whisk Dressing

In a glass jar or liquid measuring cup, combine tahini, white balsamic vinegar, and granulated garlic; mix to combine. Add 2 to 3 Tbsp. water to thin out to desired consistency. Season to taste with salt and black pepper.

Toss Salad

Pour dressing over salad and toss to combine.

How to Store It

Fridge: Up to 3 days in an airtight container.
Freezer: No, salad doesn’t freeze well.
Reheat: Not necessary, best served cold.

Tips for Best Results

• Ensure the quinoa is completely cooled before adding it to the salad.
• Adjust herbs to your taste for a more personalized flavor.
• Mix the dressing right before serving for optimal freshness.
• Toast almonds lightly for an added depth of flavor.

Serving Suggestions

• Serve it alongside grilled chicken for a complete meal.
• Pair with a chilled white wine for a refreshing lunch.
• Enjoy as a starter at your next summer BBQ.