Millionaire Peach Salad is the kind of seasonal recipe that feels indulgent without being fussy — sweet, juicy peaches meet creamy mozzarella and a bright balsamic finish. This salad sings of late-summer afternoons: ripe peaches (the star ingredient), peppery arugula, crunchy toasted walnuts, and a sprinkle of feta for tang. Whether you bring it to a backyard dinner or enjoy it as a light weeknight supper, the mix of textures — silky fruit, supple cheese, crisp greens — makes it memorable. If you love celebrating seasonal produce, you might also enjoy a similar fall-forward option like this Honeycrisp apple feta salad, but for now let’s focus on why this Millionaire Peach Salad deserves a spot in your summer recipe rotation.
Why this recipe works
- Flavor balance: Sweet peaches + creamy mozzarella + salty feta + tart balsamic = perfect harmony.
- Texture contrast: Juicy fruit, crunchy walnuts, and tender greens make every bite compelling.
- Fast and flexible: Ready in about 15–20 minutes with no cooking required unless you choose a roasted or grilled variation.
- Seasonal star: When peaches are at peak ripeness, they transform this simple salad into something special.
Ingredients & Equipment
Ingredients:
- 4 pieces Ripe peaches (Pitted and sliced.)
- 1 cup Fresh mozzarella balls (Halved.)
- 1 cup Arugula or mixed greens (For a peppery bite.)
- 1/2 cup Walnuts (Toasted and chopped.)
- 1/4 cup Feta cheese (Crumbled.)
- 1/4 cup Fresh basil leaves (Torn.)
- 1/4 cup Balsamic glaze (For drizzling.)
- to taste Salt
- to taste Pepper
Notes:
- Choose peaches that give slightly when pressed but aren’t mushy. Freestone varieties are easiest to pit.
- Fresh mozzarella balls (bocconcini or ciliegine) are preferable for creaminess and visual appeal.
- If you can’t find balsamic glaze, reduce balsamic vinegar over low heat with a little honey until syrupy.
Helpful tools:
- A sharp chef’s knife and cutting board for neat peach wedges.
- A large salad bowl for tossing.
- Baking tray (if toasting walnuts or roasting/grilling peaches).
- Small skillet for quick toasting of the walnuts.
- Tongs or salad servers for gentle tossing.
- Optional: blender or small saucepan if you want to make a homemade balsamic glaze or dressing.
For more ideas on contrast and crunch in salads, check out this playful crunchy classic cranberry pretzel salad for inspiration.
Step-by-Step Instructions (with tips)
Wash and prepare peaches
- Wash the peaches thoroughly under cool running water, then cut them in half and remove the pits. Slice them into wedges.
- Tip: If peaches are very firm, let them sit at room temperature for a day or two to ripen. For very soft peaches, slice gently to avoid mushy pieces.
Combine main salad ingredients
- In a large salad bowl, combine the sliced peaches, halved mozzarella balls, and arugula or mixed greens.
- Tip: Add your greens last before tossing to avoid crushing delicate leaves under fruit.
Add nuts, cheese, and herbs
- Add the toasted walnuts, crumbled feta cheese, and torn basil leaves to the bowl.
- Tip: Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, shaking often. Let cool, then chop roughly for bite-sized pieces.
Dress and season
- Drizzle the balsamic glaze over the salad mixture and season with salt and pepper to taste.
- Tip: Start with a small drizzle and add more as needed — balsamic glaze can be intense. If you prefer a lighter dressing, whisk 2 tbsp olive oil with 1 tbsp balsamic vinegar and a tsp of honey instead.
Toss gently
- Gently toss the salad to combine all ingredients without mashing the peaches or mozzarella.
- Tip: Use folding motions with salad servers or two large spoons to preserve shapes and textures.
Chill to meld
- Chill the salad in the refrigerator for about 10-15 minutes before serving to allow flavors to meld.
- Tip: If making ahead by a few hours, store the dressed salad lightly covered but expect greens to soften. For best texture, assemble cold components and dress shortly before serving.
Serve
- Serve the salad on individual plates or directly from the bowl.
Variations and technique swaps:
- Grilled or roasted peaches: Brush peach halves with a little olive oil and grill cut-side down for 2–3 minutes until caramelized, or roast at 425°F (220°C) for about 8–10 minutes. Grilling deepens the peach flavor for a smoky-sweet twist.
- Poached peaches (soft, elegant): Simmer peeled peach halves briefly in a shallow syrup (water, sugar, lemon) until just tender; drain and cool. Poaching is gentler than boiling and preserves texture.
- Boiling note: Avoid boiling peaches for salads — prolonged boiling makes them too soft and watery. If you want cooked fruit, prefer poaching, roasting, or grilling.
- Nut swaps: Pecans, almonds, or pistachios make excellent alternatives to walnuts; toast them for extra flavor.
- Cheese swaps: If feta is too tangy, try goat cheese for a creamy, tangy bite; grated Parmigiano-Reggiano can add umami shimmer instead.
- Greens swaps: Baby spinach, butter lettuce, or mixed spring greens are suitable if you prefer milder greens.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Short-term fridge: Store leftover salad in an airtight container in the refrigerator for up to 24–36 hours if undressed. Once dressed, plan to eat within 8–12 hours for best texture.
- Separator method: If you expect leftovers, store components separately — peaches and mozzarella in one container, greens in another, nuts and cheese in small sealed bags. Dress just before serving.
Freezing guidance:
- Whole salad freezing: Not recommended. Greens, fresh cheese, and vinaigrettes separate and lose texture when frozen.
- Freeze peaches: If you have extra ripe peaches, slice them and freeze on a baking sheet in a single layer, then transfer to a freezer bag for up to 6 months. These are great later for smoothies, baking, or compotes.
- Make-ahead peaches: Poached or roasted peaches can be made a day in advance and stored refrigerated in an airtight container for up to 48 hours.
Portioning advice:
- For a side salad: This recipe serves 4 comfortably as a side. Multiply quantities for parties or to serve as a main salad (allow ~1.5x per person).
- Plating: For an elegant presentation, fan peach slices, place mozzarella and arugula in the center, sprinkle walnuts and feta, then drizzle glaze and finish with basil.
How to Use / Serve This Dish
Pairing ideas:
- Proteins: Serve alongside grilled chicken, seared salmon, or prosciutto for a more robust meal.
- Bread: Crusty baguette, garlic ciabatta, or a warm focaccia complements the sweet-savory profile.
- Drinks: A crisp Sauvignon Blanc, a light rosé, or an iced herbal tea pairs beautifully.
Serving ideas:
- Appetizer platter: Spoon salad onto endive leaves or crostini for a bite-sized starter.
- Grain bowl upgrade: Toss peaches and mozzarella into quinoa or farro for a heartier grain salad.
- Party platter: Serve on a large board with prosciutto, olives, and crusty bread for a shared summer spread.
For a festive summer side among other warm-weather dishes, try serving it with a bold corn dish like this juicy street corn pasta salad — the textures and flavors play well together.
FAQ
Q: Can I make this salad vegan or dairy-free?
A: Yes. Swap the fresh mozzarella and feta for dairy-free alternatives (vegan mozzarella style shreds or marinated tofu cubes work well). You can also use toasted sunflower seeds instead of walnuts if you need nut-free.
Q: How long will leftovers keep?
A: If dressed, plan to eat within 8–12 hours for best texture; undressed components refrigerated separately will last 24–36 hours. Peaches kept alone (sliced in an airtight container) should be eaten within 48 hours.
Q: Can I use canned or frozen peaches instead of fresh?
A: Fresh peaches are ideal for texture and brightness. Canned peaches are softer and syrupy — rinse and drain them well and reduce added sweeteners elsewhere. Frozen thawed peaches become soft and watery, so they’re best used in cooked applications or smoothies rather than this fresh salad.
Q: What if my peaches are underripe or overripe?
A: Underripe peaches: let them sit at room temperature to ripen for 1–2 days; you can accelerate ripening by placing them in a brown paper bag with a ripe banana. Overripe peaches: if very soft but flavorful, use them in a roasted or poached version where a softer texture is acceptable.
Tips for hosting and scaling
- Double or triple the quantities when entertaining, but keep dressing light and add it right before serving to preserve texture.
- Set out toppings (extra walnuts, basil, feta) in small bowls for guests to customize their plates.
- If traveling with the salad (potluck), pack peaches and cheese separately and assemble on arrival.
Conclusion
This Millionaire Peach Salad is a celebration of summer — bright, comforting, and deceptively simple. It’s the kind of dish that lets ripe peaches shine while offering enough contrast from mozzarella, walnuts, feta, and basil to feel special. If you’d like to see other takes on this beloved recipe, the version on Millionaire Peach Salad – Spicy Southern Kitchen offers a classic Southern touch, while Millionaire Peach Salad | 12 Tomatoes brings a family-friendly spin. For another perspective and tweaks, check the community-contributed Millionaire Peach Salad – Recipe #17762 – Foodgeeks. Give this salad a try on your next warm-weather meal, and I’d love to hear how you dressed it up or who you served it to — share your version and pass the peachy love along!
Millionaire Peach Salad
Ingredients
Main Ingredients
- 4 pieces Ripe peaches (Pitted and sliced.)
- 1 cup Fresh mozzarella balls (Halved.)
- 1 cup Arugula or mixed greens (For a peppery bite.)
- ½ cup Walnuts (Toasted and chopped.)
- ¼ cup Feta cheese (Crumbled.)
- ¼ cup Fresh basil leaves (Torn.)
- ¼ cup Balsamic glaze (For drizzling.)
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Wash the peaches thoroughly under cool running water, then cut them in half and remove the pits. Slice them into wedges.
- In a large salad bowl, combine the sliced peaches, halved mozzarella balls, and arugula or mixed greens.
- Add the toasted walnuts, crumbled feta cheese, and torn basil leaves to the bowl.
- Drizzle the balsamic glaze over the salad mixture and season with salt and pepper to taste.
- Gently toss the salad to combine all ingredients without mashing the peaches or mozzarella.
- Chill the salad in the refrigerator for about 10-15 minutes before serving to allow flavors to meld.
- Serve the salad on individual plates or directly from the bowl.
