This summery Mediterranean salad with avocados and fresh peaches is the stuff dreams are made of. It has roasted peppers, perfectly ripe peaches, red onions, briny olives, hearts of palm, avocado and herbs on a bed of crisp romaine lettuce and cabbage. The dressing is a simple combo of fresh lemon juice, drizzled extra virgin olive oil, salt and fresh ground black pepper. Eat this al fresco on a hot summer night as is or with your favorite grilled proteins. It is the perfect summer salad!
This summery avocado and peach salad is to die for. There is so much to love!
The combination of different tastes, textures and colors is breathtaking. You may see this salad and think it's too complicated for a home cook. But composing gorgeous, show stopping rainbow salads is not only for pro chefs.
You just need the most colorful and seasonal produce items you can find and 20 minutes to love them up. Although I think of myself as Salad Queen, the true Belle of the ball is Mother Nature with her her perfectly designed gown of exquisite and vibrant offerings. This recipe is easy to make, quick as can be, and tastes absolutely stunning!
Why you’ll love this Avocado Peach Salad
- Layered with the best summer ingredients like juicy peaches, creamy avocado, crisp romaine, and more
- Not an ordinary side salad - this is a main meal that will keep you going for hours
- Ultra-refreshing and just heaven on those hot summer days
- Showstopping option for summer parties and potlucks
- Easiest way to load up on fruits and veggies all summer long
- Perfect side dish for any summer meal
What makes this a Mediterranean-style salad?
A Mediterranean diet is based on eating whole unprocessed foods, healthy fats and plants.
Since this salad is chock full of fresh and seasonal plant-based ingredients and focuses on fresh flavors, it is quite Mediterranean.
This salad is simply dressed with heart healthy extra virgin olive oil, squeezed lemon, salt, fresh ground pepper and herbs. There is no need to drown this flavor bomb in a calorie and preservative-laden commercial dressing.
The peaches and roasted peppers lend sweetness better than any added sugars. Garden-to-fork has never tasted better. It is fresh, full of Mediterranean ingredients like olives, roasted peppers and cherry tomatoes.
Plus, it has hearts of palm for added texture and flavor. If this doesn't qualify as Mediterranean diet approved, I don't know what does!
Ingredients for Rainbow Avocado and Peach Salad
This salad takes full advantage of all the fresh, seasonal summer produce. If you have a garden, most likely you have many of these vegetables growing. Summertime is the perfect time to eat a Mediterranean diet.
- Romaine - Romaine lettuce is the perfect crip and fresh base for this salad. Other options are spinach, spring mix, and even cooling iceberg. If you want to make this salad to eat for several days, substitute kale because it will only get better as it sits rather than wilting.
- Peaches - Peaches are sweet and tasty in the summer. They are incredible in a salad, combined with savory ingredients. You can use any other juicy stone fruit you enjoy, like nectarines, plums or apricots instead.
- Hearts of palm - Hearts of palm give a little texture boost to this salad. With a little imagination you can pretend they are calamari rings mixed into a fresh salad by the sea in Greece. Skip them if you like or sub artichoke hearts.
- Red cabbage - It's no secret that I love cabbage. It has such a delightful crunch and beautiful color. Sub radicchio or Treviso if you have that luxury.
- Sweet baby bell peppers - Sweet baby peppers are my favorites to work with. They roast up fast in the oven and require little effort. No need to peel or work hard to deseed. For an even more convenient option, use jarred red peppers and simply slice them up!
- Kalamata olives - Tangy kalamata olives are my choice but any olive that you like will do. Just please don't skip them They make this salad much sexier!
- Red onion - I am a huge onion fan but if you are not, simply leave them out. For a milder onion bit use chives or green onions instead.
- Extra virgin olive oil - What Mediterranean recipe would be complete without the mother of all condiments: Olive Oil?
- Lemons - Squeezed lemons are the base of the simple dressing that makes these flavors pop.
- Ripe avocado - Avocado is decidedly un-Mediterranean but its buttery texture is most welcome in this salad.
- Cherry tomatoes - Garden fresh Summer tomatoes are best in this recipe.
- Salt and fresh ground black pepper
- Fresh herbs - I like to bring a mix of mint and oregano. These powerhouses of flavor really bring the ruckus to your tastebuds. You can also use fresh basil leaves and parsley.
How to Make Mediterranean Avocado and Peach Salad
Preparing this salad is surprisingly easy. Chopping, roasting and combining foods are not brain surgery. Just a little know-how will go a long way. Follow the recipe and you will execute a masterful salad that will mystify your friends and family with it's beauty. Here is how:
- Roast the peppers. In this recipe, I utilize my favorite method for easy, oven roasted peppers. Although a chargrill would produce more impressive results, the oven can be used year round. It is a hands off approach which makes it easier for home cooks. Sheet pan roasted veggies is one of the hacks that I use to eat well while being a working Mom.
- Chop and gather the other ingredients. Chop the romaine, slice the peaches, get everything ready to assemble the salad
- Combine and toss. In a large bowl add all the ingredients and toss with the lemon, olive oil, salt and pepper.
- Garnish. finish the salad with more black pepper, herbs and sliced avocado.
- Eat immediately.
Tips for Making the Best Peach Avocado Salad
- Focus on the best ingredients. This salad is all about that fresh produce. To get the best texture and flavor, you'll want to use perfectly ripe sweet peaches - not too firm, not too soft - and fully ripe avocados.
- Season to taste. You really don't need much here, mostly just some sea salt and fresh black pepper. But don't skip them! The salt will help bring out all those flavors and really make this salad pop.
FAQs
This is a chilled salad, so it can hang out in the fridge for up to 4-5 days, but it tastes best served right away before the peaches start to turn soft.
If storing for later, keep the greens in an airtight container separate from the toppings and add the avocado fresh to keep it from turning brown.
Absolutely! Peaches are just one of many options. Feel free to use any type of stone fruit you enjoy, like apricots, plums, pluots, and more. This also makes this an all-season recipe you can make from early summer right into early fall.
If you aren't familiar, hearts of palm are actually the center of certain types of palm trees. They're soft and tender with a nutty, slightly earthy flavor and add a nice texture to different salads. I love them here, but you can also use artichoke hearts if you prefer.
Best Summer Salad Recipes
Love mixing sweet and savory together? These fruit and vegetable summer salads are the best!
- Smoky Eggplant Salad
- Mediterranean Farro Salad
- White Bean and Orzo Salad
- Summer Chopped Kale Salad
- Summer Orzo Pasta Salad
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Summery Mediterranean Salad with Avocados and Peaches
Equipment
- sheet pan
Ingredients
- 2 heads romaine chopped
- 2 ea peaches sliced
- 1 can hearts of palm drained and cut in rings
- 1 pint cherry tomatoes halved
- ½ head red cabbage shredded
- 6 ea sweet baby bell peppers
- 10 ea pitted calamata olives halved
- ¼ ea red onion sliced
- 3 tsp extra virgin olive oil
- 2 ea lemons squeezed
- 1 ea avocado peeled and
- ¼ tsp sea salt
- 1 ea black pepper to taste
- 2 Tbsp fresh mint chopped
- 2 tbsp fresh oregano chopped
Instructions
- Preheat oven to 400. Place whole baby bells on a sheet pan and roast for 20 mins turning once halfway then put aside to cool while preparing other ingredients
- Put romaine in large mixing bowl with peaches , hearts of palm, cherry tomatoes, red cabbage, pitted calamatas and red onions
- When peppers are cooled remove stems and large seeds and slice lengthwise. Then add to the bowl with other ingredients. Dress by drizzling with olive oil, squeezing the lemons, sprinkling with sea salt and copious ground black pepper. Mix with hands or tongs until all is distributed and dressed well.
- Garnish with fresh mint, fresh oregano, avocado slices, salt and more black pepper
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