What I love about Peach Blueberry and Mozzarella Salad
This Peach, Blueberry, and Mozzarella Salad is one of my absolute favorite summer dishes—it truly tastes like summer in every bite! The sweet, juicy peaches pair beautifully with the bursts of tart blueberries, while the creamy mozzarella adds a lovely richness. To bring in even more texture and flavour, I’ve added crunchy pecans and a hint of spice from thinly sliced shallots.
Of course, no salad is complete without a fresh, vibrant base. All of these ingredients are layered over a bed of crisp spring greens, making for a dish that’s not only delicious but also visually stunning. It’s the kind of salad that will look right at home on your outdoor patio table—perfect for summer entertaining.
To finish it all off, the salad is drizzled with a simple yet flavourful homemade dressing made with just five ingredients. I always like to double the recipe and store the extra in a mason jar—it’s incredibly handy to have on hand for quick salads during the week.
The entire salad comes together in under 15 minutes, making it a quick and easy option for any summer meal. For even more convenience, you can prep the dressing in advance and store it until you’re ready to assemble and serve.
Recipe Notes
A few things to keep in mind:
- Greens – I love to use an organic spring greens mix. You could also use fresh spinach or arugula. Leafy greens are highly sprayed, so I recommend buying organic!
- Peaches – Peaches just scream summer and I love that we can use them in a more savoury setting as well. Make sure your peaches aren’t soft or squishy at all or else it will be hard to cut nice, crisp slices. Look for peaches that are just ripe, but still firm.
- Mozzarella – You want to buy fresh mozzarella for this recipe, not the kind you grate on a cheese grater. It’s very soft and often packaged with a little liquid to keep it from drying out. Buffalo mozzarella would also work beautifully!
- Shallots – The amount of shallots we are using may be small, but they are very necessary to balance out the otherwise very sweet ingredients in this salad. They provide flavour as well as a little kick.
- Pecans – Adding pecans to the salad really elevates it and adds another dimension of flavour and texture; particularly adding a nice crunch.
- Olive oil – Good quality extra virgin olive oil is always part of a good vinaigrette. It typically makes up the majority of the dressing.
- White wine vinegar – I love adding a little white wine vinegar for the “vinegar” part of vinaigrette. I typically go for a white wine vinegar because it is more mild in flavour as opposed to red wine vinegar. It also works best with the ingredients used in this salad.
- Thyme – Thyme is such a fragrant and flavourful herb and it works so well with the other ingredients in the salad. If I’m being honest, it really makes this vinaigrette!
FAQ:
Yes, green leaf lettuce, red leaf lettuce or even baby spinach would all work as well. I like the spring greens because it’s light and you get a good mix of textures and nutrients. Opt for something on the lighter side instead of something heavier, like romaine.
Yes, burrata, soft unripened goat cheese, or even feta cheese would work. However, the creamy texture and mild flavour of fresh mozzarella is preferable.
Yes! If you want to make this a meal, try adding grilled chicken or tenderloin steak; both would be delicious! Crispy pan-fried tofu, for a vegetarian option.
I don’t recommend using frozen blueberries as they will leak and cause moisture to be added to the salad. They also don’t hold their shape or taste as good when thawed.
Peach Blueberry and Mozzarella Salad
Ingredients
For the salad:
- 8 cups organic mixed greens
- 2 firm peaches cored and thinly sliced
- 1 cup organic blueberries
- 4 tablespoons shallots thinly sliced
- 1/2 cup pecans
For the vinaigrette:
- 5 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 sprigs thyme leaves removed
- 1 pinch salt and pepper to taste
Instructions
- Preheat the oven to 350F and spread out the pecans on a baking sheet.
- Make the dressing: add the olive oil, white wine vinegar, lemon juice, honey, thyme leaves and salt and pepper to a mason jar and shake well until everything is combined. Set aside.
- Toast the pecans in the preheated oven for 10 minutes or until fragrant.
- Arrange the greens on a large platter and top with sliced peaches, blueberries, mozzarella and shallots.
- Add the toasted pecans on top.
- Drizzle the entire salad with the prepared dressing, finish with fresh cracked pepper and serve!
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