A fresh green summer salad that’s just peachy.
A perfect summer peach salad recipe with flavor, texture, and a fantastic technique for creating homemade balsamic syrup.
Why This Peach Salad Recipe Is So Good
Savory green salads tend to taste better with a touch of sweet fruit. There’s no better example than this summery peach salad recipe, topped with homemade balsamic syrup, prosciutto, and fresh goat cheese.
The salty-sweet-peppery combination of peppery arugula, sweet and ripe peaches, salty prosciutto, and tangy goat cheese creates a combination of flavors that is everything you want in a salad. But then it gets even better.
In addition to the flavors and textures of the ingredients, this peach salad gets topped with a drizzle of thick, homemade balsamic syrup. The balsamic syrup tastes both sweet and brightly acidic, and complements both the sweet peaches and savory prosciutto and goat cheese.
Recipe Origins: Carmen Johnson (The Black Contessa)
Carmen and I got to know one another on — where else these days? — instagram, where we started liking and commenting on one another’s posts. Carmen’s cooking and blogging work is not even her day job. She is actually a public health official in Texas, and holds a Master’s degree in public health.
One of Carmen’s most eye-catching recipes was her peach balsamic salad, from which this is closely adapted. This summery salad is everything I want to eat this time of year. It hits all the marks: flavor, texture, seasonality, satisfaction.
How to Make This Peach Salad Recipe
This is a no-fuss salad recipe with simple ingredients that come together in a perfect way. Make sure that your arugula is dry and very fresh, and your peaches are firm but ripe. Slice the peaches somewhat thin, to distribute them around the salad.
How to Make Homemade Balsamic Syrup
The only part of this peach salad that requires cooking is the balsamic syrup. To make the homemade balsamic syrup:
- Bring the two types of vinegar (I used red wine and balsamic) to a boil in a small pot.
- Reduce the heat to a simmer and cook the vinegar until it reduces into a syrup thick enough to coat the back of a spoon.
A chef’s note: The balsamic reduction will cook slowly, and then all at once. It takes around 8 to 10 minutes total. Keep a close eye on it at the end.
Enjoy this best-of-summer salad.
If you love this peach salad, you will also love:
Summer Peach Salad
For the Balsamic Syrup
- 1/2 cup red or white wine vinegar
- 2 tablespoons balsamic vinegar
For the Salad
- 2 firm, ripe peaches
- 3 heaping cups of arugula (about 2 large handfuls)
- 2 slices (1/2 ounce) prosciutto de Parma, cut into thin strips
- 2 ounces fresh goat cheese, broken into large crumbles
- Salt and pepper, to taste
For the Balsamic Syrup
- In a saucepan over medium-high heat, bring the 1/2 cup red or white wine vinegar and the balsamic vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon, about 8 to 10 minutes. Let cool. PRO TIP: The vinegars will cook slowly, then all at once. Keep an eye on it toward the end. It will thicken quickly, but burn if it goes too far.
For the Salad + to Finish
- Cut the peaches in half lengthwise. Remove and discard the pits. Cut each half into 6 wedges.
- Place the arugula in a serving bowl. Drizzle the arugula with the reduced balsamic vinegar, then top the greens with the peach slices, goat cheese, and prosciutto. You may want to give it a very light toss if it seems weighed down by the toppings. Add a sprinkle of salt and pepper, and serve.