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Sweet and vibrant with fresh white peaches tangling with raspberries and a shower of candied almonds this salad was born from late summer cravings when the markets overflowed with soft sun-warmed fruit I still remember tossing it together on a Sunday and realizing how special it felt around the table with a glass of chilled white wine
I remember first making this for friends after picking up armfuls of peaches at the farmers market The combination was such a hit that someone asked me for the dressing recipe before dessert even landed on the table
Ingredients
- Baby spring mix or romaine hearts: Choose the freshest crispest greens available for structure and a mild flavor base
- White peaches or nectarines: Opt for fruit that yields just slightly to the touch and avoid bruising The white variety offers floral sweetness that is especially lovely in salads
- Fresh raspberries: Look for plump bright berries with no mushy spots Their tartness wakes up the whole dish
- Feta cheese or white cheddar: Feta brings creaminess and mild saltiness while white cheddar adds a rich and smooth note
- Sliced almonds: For best results choose unsalted raw almonds that are evenly sliced so they candy quickly and coat in perfectly golden sugar
- Sugar: You will need this for both the candied almonds and the sweet vinaigrette Go for a fine grain so it melts evenly
- Olive oil: Use a mild extra virgin variety to keep the dressing light and fruity
- Red wine vinegar: The vinegar brings a gentle acidity to counterbalance the sweetness Choose a good quality one for a clean finish
- Salt: Fine sea salt or kosher salt works best to bring all the flavors together
Instructions
- Prep the greens:
- Wash and dry the salad leaves thoroughly I like using a salad spinner for extra crispness Lay them on a big serving platter or in your favorite bowl
- Slice and arrange the fruit:
- Cut the peaches or nectarines into thin even slices Scatter them over the greens along with the raspberries Try to distribute the fruit so each serving gets a bit of both
- Add the cheese:
- Crumble feta or shred white cheddar over the salad Aim for bite sized pieces so the cheese is balanced not overwhelming
- Candy the almonds:
- In a small saucepan place the sliced almonds and sugar Heat over low stirring constantly As the sugar melts gently toss the almonds so they are fully coated This takes about four to five minutes Watch closely to avoid burning Once golden and fragrant immediately transfer the candied almonds onto wax or parchment paper and let cool fully They will crisp up as they cool
- Dress the salad:
- Combine olive oil red wine vinegar sugar and salt in a small bowl or a shaker bottle Mix vigorously until fully dissolved Chill in the refrigerator until ready to serve
- Finish and serve:
- Sprinkle the cooled candied almonds over the salad right before serving to maintain their crunch Dress lightly just before eating tossing gently so all the flavors are mingled
Every time I slice into the white peaches I am reminded of my grandmother who would bring them home wrapped in brown paper to keep them from bruising This salad always makes me slow down and appreciate the generosity of good fruit
Storage and Leftover Tips
This salad is best enjoyed immediately but if you plan to save a portion keep the candied almonds and dressing on the side so the greens do not wilt Any extra candied nuts can be stored in an airtight jar and are fantastic over yogurt or baked fruit The dressing will keep in the refrigerator for up to a week
Easy Ingredient Swaps
Feel free to substitute nectarines if white peaches are not available Regular yellow peaches are a little more tangy but still wonderful Blueberries or blackberries can work in place of raspberries Goat cheese is a creamy alternative to feta and pecans can step in for almonds
Perfect Ways to Serve This
Pair with grilled chicken or fresh fish for a satisfying main course Serve as an elegant starter for a brunch or dinner party Toss in a handful of microgreens or edible flowers to dress it up for special occasions
This salad looks beautiful when served with lots of color on top and makes any meal feel like the best of summer in a bowl Enjoy every refreshing bite
Recipe Q&A
- → Can I substitute nectarines for white peaches?
Yes, nectarines work beautifully in place of white peaches, offering a similar flavor and texture.
- → What other cheese can I use?
Try goat cheese or ricotta salata for a tangy or creamy finish.
- → How do I avoid burning the candied almonds?
Stir constantly over low heat and remove from the pan as soon as the sugar melts and evenly coats the almonds.
- → Can the dressing be made ahead?
Absolutely. Mix and refrigerate the dressing for up to a week; stir well before serving.
- → What greens work best for this salad?
Baby spring mix or chopped romaine hearts give a fresh, crisp foundation to the fruit and nuts.