Peach Salad Recipe

Prepare greens

Rinse mixed salad greens thoroughly under cold water, spin dry in a salad spinner or pat dry with clean towels. Transfer to a very large serving bowl or two medium bowls suitable for office service.

Slice peaches

Wash peaches, remove pits and slice each peach into 8 thin wedges. If peaches are very ripe, handle gently to keep wedges intact. Arrange slices in one or more shallow bowls or on parchment-lined trays to prevent browning until assembly.

Prepare cucumber and onion

Peel the cucumbers if desired and halve lengthwise, scoop seeds if watery, then slice 1/4-inch thick. Peel the red onion, cut in half, and slice very thinly into half-moons. If you want milder onion, soak the slices in cold water for 5 minutes and drain.

Prepare avocados

Halve and pit avocados just before assembly to avoid browning. Slice each half into 6–8 wedges and brush lightly with a little lemon juice if not assembling immediately.

Chop herbs and nuts

Stack basil leaves and roll into a cigar, then chiffonade (thin ribbons). Roughly chop fresh mint leaves. If almonds are not toasted, place sliced almonds in a dry skillet over medium heat and toast, stirring, for 3–5 minutes until fragrant and lightly golden; cool completely.

Crumble cheese

Crumble feta into a bowl and keep refrigerated until ready to scatter over salad.

Make the dressing by combining white balsamic vinegar, honey, Dijon mustard, lemon juice, minced garlic, salt, and pepper in a medium bowl or large jar. Whisk until honey is dissolved and mustard is incorporated.

While whisking continuously, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or honey as needed. Refrigerate if not using right away; bring to room temperature and re-whisk before serving.

Just before serving (to prevent sogginess), toss the salad greens gently with about 2/3 of the dressing to lightly coat. For a group setting, you can transfer dressed greens to the main serving tray and place remaining components for self-service, or assemble completely on-site.

Arrange peach wedges evenly over the dressed greens. Distribute cucumber slices and red onion slices in an even layer.

Add avocado wedges on top, spacing them so they’re easy to serve without crushing. Sprinkle crumbled feta and toasted sliced almonds evenly over the entire salad.

Scatter chiffonaded basil and chopped mint over the salad for fresh aroma and color. Drizzle any remaining dressing lightly over the top or serve extra dressing on the side in a pourable container.

If using optional proteins, arrange sliced grilled chicken or prosciutto on one side of the platter or in a separate tray so diners can add as desired.

Serve with salad tongs and a ladle or small pitcher of extra dressing. Keep any leftover dressing refrigerated.