Sweet and Savory Peach Blackberry Salad with Blackberry Basil Vinaigrette

This Peach Blackberry Salad is the perfect blend of sweet, juicy fruit and crisp, refreshing greens—tossed with a light vinaigrette for a salad that tastes like summer in every bite. With ripe peaches, plump blackberries, crunchy nuts, and creamy cheese, this easy recipe comes together in minutes, adding a colorful and flavorful twist to any meal. Whether you’re hosting a brunch, preparing a light lunch, or seeking a fresh side dish, this simple summer salad delivers big on taste with minimal effort.

This salad recipe features fresh arugula, walnuts, and goat cheese. If you are a salad lover like me, this easy recipe is a great choice! The Blackberry Basil Vinaigrette packs a punch that makes this taste so good. It just might become one of your favorite salad dressings.

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Kitchen Notes

• For best results, prepare the vinaigrette the day before serving to give the flavors time to develop fully.
• If you’re not a fan of goat cheese, you can replace it with feta cheese.

Ingredients for Peach Blackberry Salad

Blackberry Basil Vinaigrette Ingredients

• ½ c. Extra virgin olive oil
• ¼ c. Champagne vinegar
• 1 t. Dijon mustard
• 3 T. Honey, preferably local
• 4-5 Large blackberries, rinsed
• 1 T. Fresh basil leaves, roughly chopped
• Sea salt and black pepper, to taste

Remaining Ingredients

• 2 c. Baby spinach
• 2 c. Baby arugula
• Two large fresh peaches, ripe and sliced
• 1 c. Blackberries washed and patted dry
• ½ c. Walnuts, roughly chopped
• 4 oz. Goat cheese, crumbled
• Fresh basil sprigs, for garnish

Supplies Used

• Airtight food containers (for leftovers)

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How To Make Peach Blackberry Salad

#1. Add the olive oil, vinegar, Dijon mustard, honey, blackberries, and basil to a food processor container. Season with salt and black pepper, to taste, and process on high until thoroughly emulsified. Taste and add additional honey, salt, and/or black pepper, if desired. Transfer it to an airtight container and store it in the refrigerator until ready to serve.

#2. Add the spinach and arugula to a large bowl and toss to combine. Transfer to a serving platter and top with ripe peach slices, fresh blackberries, walnuts, and goat cheese.

#3. Garnish with sprigs of fresh basil and drizzle some of the blackberry-basil vinaigrette on top.

Serve immediately with the remaining vinaigrette on the side. Enjoy!

Looking for the perfect side dish? Click here to view my delicious recipes.

More Salad Recipes to Try

• Panzanella Salad
• Balsamic Steak Salad
• Crunchy Celery Apple Salad
• Couscous with Green Apple Salad
• Chicken Caesar Salad with Homemade Dressing
• 15 Salad Recipes That Are Fast, Fresh and Fabulous!

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Sweet and Savory Peach Blackberry Salad with Blackberry Basil Vinaigrette

Lori

This Peach Blackberry Salad is the perfect blend of sweet, juicy fruit and crisp, refreshing greens—tossed with a light vinaigrette for a salad that tastes like summer in every bite. With ripe peaches, plump blackberries, crunchy nuts, and creamy cheese, this easy recipe comes together in minutes, adding a colorful and flavorful twist to any meal.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Total Time 19 minutes mins

Course Salad

Cuisine American

Servings 4

Ingredients

  

Blackberry Basil Vinaigrette Ingredients

• 1/2 c. Extra virgin olive oil
• 1/4 c. Champagne vinegar
• 1 t. Dijon mustard
• 3 T. Honey preferably local
• 4-5 Large blackberries , rinsed
• 1 T. Fresh basil leaves , roughly chopped
• Sea salt and black pepper to taste

Remaining Ingredients

• 2 c. Baby spinach
• 2 c. Baby arugula
• 2 Large fresh peaches , ripe and sliced
• 1 c. Blackberries , washed and patted dry
• 1/2 c. Walnuts , roughly chopped
• 4 oz. Goat cheese , crumbled
• Fresh basil sprigs for garnish

Instructions

 

• Add the olive oil, vinegar, Dijon mustard, honey, blackberries, and basil to a food processor container. Season with salt and black pepper, to taste, and process on high until thoroughly emulsified. Taste and add additional honey, salt, and/or black pepper, if desired. Transfer it to an airtight container and store it in the refrigerator until ready to serve.
• Add the spinach and arugula to a large bowl and toss to combine. Transfer to a serving platter and top with ripe peach slices, fresh blackberries, walnuts, and goat cheese.
• Garnish with sprigs of fresh basil and drizzle some of the blackberry-basil vinaigrette on top.
• Serve immediately with the remaining vinaigrette on the side. Enjoy!

Keyword Salad

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