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Peach + Blueberry Salad with Champagne Vinaigrette

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Elevate your summer dining with a refreshing Peach and Blueberry Salad with Champagne Vinaigrette. A symphony of juicy peaches, plump blueberries, and tangy feta cheese awaits. Perfectly balanced flavors for a burst of sunshine on your plate!

Peach and blueberry salad topped with almonds and feta next to a carafe of dressing and scattered fresh fruit.

A Delicious Summer Salad with Blueberries + Peaches

I’m desperately hanging on to the last moments of summer by tucking into this fruit filled salad! 

Let me paint a picture…

Juicy sweet peaches with skin the color of a summer sunset and plump blueberries against a backdrop of peppery arugula, studded with chunks of salty tangy feta and toasted almond shards, tossed in a sweet champagne vinaigrette with just a touch of cinnamon that says, ‘oh hey, I see you there, autumn’. 

Baby arugula, two peaches and scattering of blueberries on a stone surface.

Gather Your Peach + Blueberry Salad Ingredients

In addition to kosher salt + fresh cracked black pepper, you’ll need…

  • Baby arugula — picked young, it’s tender with mild pepper notes. This is my fave salad green! Opt for another variety of baby greens if you prefer.
  • Fresh peaches — I think the flesh of yellow peaches is gorgeous in this salad. They’re sweet-tart and mellow as they ripen. Medium ripe peaches will have the best texture. If you prefer, you can certainly use white peaches or even yellow or white nectarines.
  • Blueberries — because they’re like peach’s wingman and I love blueberries in a salad, so yea. 
  • Feta cheese — sharp + tangy with just the right amount of saltiness; cut into bite-sized chunks. It’s a great supporting character without overpowering the fruit. (Now…I wouldn’t at all be mad at some soft goat cheese, gorgonzola or pearls of fresh mozzarella either, but not my first choice for this salad.)
  • Sliced almonds — provide a lovely crunch and mellow nuttiness. 
  • Champagne vinegar — a light and mellow vinegar. If you don’t have it on hand, white wine or rice wine vinegars are good stand-ins. 
  • Dijon mustard — this provides a little body to the vinaigrette and is an emulsifier to keep your dressing from separating.
  • Honey — to sweeten things up!
  • Ground cinnamon — goes well with both fruits and adds a nuance of warmth.
  • Extra virgin olive oil — use your favorite, good quality EVOO.
Peach and blueberry salad topped with almonds and feta next to halved peaches and scattered blueberries.

Let’s Make Peach + Blueberry Arugula Salad

There’s really nothing to it! Assemble this as a big salad to serve up family style, or on individual serving plates. 

  1. Start with a base of baby arugula. Arrange peach slices and blueberries across the greens. Toss in almonds and feta.
  2. To make the vinaigrette, start by mixing Dijon, honey and cinnamon together in a bowl. Whisk in the champagne vinegar. Continue whisking as you drizzle in the olive oil. Season with kosher salt + black pepper to taste. Serve the salad dressing on the side or pour it over the salad.
Olive oil being drizzled into a bowl with vinegar and mustard.

Ah, The Peach Pit

Peaches and other stone fruit fall into two main categories: freestone, where the flesh easily falls away from the pit; and clingstone, where the opposite is true.

If you’re sourcing peaches from the farmer’s market, you can simply ask the grower whether they’re selling freestone or clingstone peaches.

They say (whoever ‘they’ are) that freestone peaches are typically what’s sold at the grocery store, meaning they should be easy to cut and remove the pit, right? Well, peaches aren’t always labeled as such and I hate to leave these things to chance. I mean, I’ve completely mutilated a freestone peach trying to slice it in half. 

Here’s the trick…increase your peach slicing success by halving peaches across their equator. NOT from stem to bottom. Then give them a little twist. More times than not, this yields the best results.

How to Toast Almonds

Bring out the nuttiness and crunch of your almonds by giving them a little tan. Add sliced almonds to a dry, cold skillet then place it over medium low heat. Don’t walk away! Give them a little shake now and again until they are fragrant and get a little color. Immediately remove them to a dish to cool.

Recipe Variations + Tips

  • Make a grilled peach salad. Grilling brings out the sweetness of the peaches and gives them a little smoky flavor. Brush peach halves with olive oil and grill them over medium direct heat for about 5 minutes per side. Allow them to cool a bit before slicing for your salad.
  • Need some protein? Add some sliced rotisserie chicken or grilled chicken breast meat to keep it light, but make it more hearty.
  • Make ahead and store your assembled salad and vinaigrette separately. Cover the salad and pop it in the fridge. Place vinaigrette in an airtight container and store at room temperature until ready to serve. 
Peach and blueberry salad topped with almonds and feta next to a carafe of dressing.

What to Sip with Peach + Blueberry Salad

If you’re pairing with wine, champagne or sparkling wine would be the first thing I grab. Not only does it play off the champagne vinaigrette, it goes beautifully with the ripe fruit. A dry white or rosé with stone fruit undertones would also be a lovey compliment.

For non-alcoholic pairings, sparkling or still water infused with berries and fresh basil or an herbal iced tea both provide fresh flavors that would be refreshing and delicious with this seasonal fruit salad.

When to Make This Salad

Take advantage of peach season! Peach and blueberry seasons have a nice overlap so you can enjoy the best sweet fruit that summer has to offer. 

This makes a wonderful vegetarian main course or a side salad accompaniment to grilled meat and fish. 

Want to keep that fruit vibe going with dessert? Try our mini peach pavlovas or this delicious blueberry sour cream cake!

More Summer Recipes to Enjoy!

Peach and blueberry salad topped with almonds and feta next to a carafe of dressing and scattered fruit.

Peach + Blueberry Salad with Champagne Vinaigrette

Linda Feller
Elevate your summer dining with a refreshing Peach and Blueberry Salad with Champagne Vinaigrette. A symphony of juicy peaches, plump blueberries, and tangy feta cheese awaits. Perfectly balanced flavors for a burst of sunshine on your plate!
Prep time.10 minutes
Total time.10 minutes
Course.Salad
Cuisine.American
Number of servings.4
Calories per serving.399 kcal

Ingredients

  • 5 ounce baby arugula
  • 2 yellow peaches, (or nectarines) pitted + sliced
  • 1 cup blueberries
  • 4 ounce feta cheese, cubed small
  • 4 tablespoon sliced almonds, lightly toasted
  • 1 tablespoon honey
  • teaspoon Dijon mustard
  • ¼ teaspoon ground cinnamon
  • 2 tablespoon champagne vinegar, (or white wine or rice vinegar)
  • 6 tablespoon extra virgin olive oil
  • kosher salt + fresh cracked black pepper

Instructions

  • Arrange arugula, peach slices and blueberries in a serving dish. Toss in almonds and feta.
  • To make the vinaigrette, start by mixing Dijon, honey and cinnamon together in a bowl. Whisk in the champagne vinegar. Continue whisking as you drizzle in the olive oil. Season with kosher salt + black pepper to taste. Serve the salad dressing on the side or pour it over the salad.

Notes

  • Halve peaches across their equator. NOT from stem to bottom. Then give them a little twist. 
  • Add sliced almonds to a dry, cold skillet then place it over medium heat. Don’t walk away! Give them a little shake now and again until they are fragrant and get a little color. Immediately remove them to a dish to cool.
  • Variations: 
    • Grill peaches to concentrate their sweetness and add a smoky note.
    • Add rotisserie or grilled chicken to make a heartier meal.
  • Make ahead:
    • Assemble salad without dressing, cover and refrigerate.
    • Store dressing at room temperature in an airtight container.
    • Combine just before serving.

Nutrition

Calories: 399kcal | Carbohydrates: 22g | Protein: 8g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 365mg | Potassium: 351mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1227IU | Vitamin C: 12mg | Calcium: 232mg | Iron: 2mg
Keywords.no cook, summer, vegetarian
Did You Make This Recipe?Be sure to share a comment below!

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