Peppery arugula. Baby spinach. Sweet peaches. Ripe blueberries. Toss them all together, top off with a quick vinaigrette, and you’ve got one splendid summer salad.

Summer Peach Salad

Serves 8-12


For the Salad You’ll Need

  • 8-12 each – fresh peaches, ripe, de-seeded, cubed
  • 2 pints – blueberries
  • ½-1 cup – fresh basil leaves, chopped
  • ¼-1 cup – red onions, thinly & small diced
  • 6-8 cups – baby arugula
  • 6-8 cups – baby spinach
  • To taste – sea salt
  • To taste – pepper, fresh ground black

For the Quick Vinaigrette You’ll Need

  • 2 each - lime juice from fresh lime
  • 2 Tbsp. – white or apple cider vinegar
  • 4 Tbsp. - extra virgin olive oil
  • To taste – sea salt
  • To taste – pepper, fresh ground black

Garnish Options

  • ½ cup – pecans or candied pecans
  • 1 Tbsp. – almonds, toasted
  • 1 cup – avocado or goat cheese, crumbles

Method of Preparation

  1. Mix arugula and spinach, and reserve cold.
  2. Lightly fold rest of ingredients from peach salad and reserve cold.
  3. In different bowl, whisk together quick vinaigrette.
  4. Lightly add vinaigrette to fruit salad and greens separately as needed. Season to taste. Keep light.
  5. To plate, top fruit salad on top of lettuce mix.
  6. Garnish and serve.

Chef Notes

  1. Red onions may be omitted.
  2. Dairy free option – substitute avocado for goat cheese.
  3. This recipe is gluten free.


From the kitchen of Chef Kyle Williams. Bon appetite!