Peach & Goat Cheese Salad with Sweet Balsamic Dressing

There are certain recipes that just taste like summer, and this Peach & Goat Cheese Salad is one of them. Juicy ripe peaches, creamy goat cheese and homemade candied walnuts are layered over fresh arugula and spinach before everything is tossed with a homemade sweet balsamic dressing.

It has that combination I always love in a salad—something sweet, something creamy and something crunchy—all tied together with a dressing that balances the flavors without overpowering them.

This is an easy salad to make for a summer lunch or dinner, but it's beautiful enough to bring to a gathering or serve when you're having people over. And when peaches are at their best, you really don't need to do much to make them shine.

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Why You'll Love This Peach & Goat Cheese Salad

This salad is simple, but every ingredient brings something different to the table.

• Fresh peaches add natural sweetness and a juicy bite.

• Goat cheese brings a creamy, tangy contrast to the fruit.

• Candied walnuts give the salad crunch with just the right amount of maple and brown sugar sweetness.

• Arugula and spinach create a fresh base with a mix of peppery and mild greens.

• Sweet balsamic dressing brings everything together with balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

The result is fresh and light while still having enough flavor and texture to make it feel special.

Ingredient Notes

Fresh Peaches

The peaches are the star of this salad, so this is one recipe where using ripe, in-season fruit makes a difference.

Look for peaches that have a little give when gently pressed but are still firm enough to slice. You want them sweet and juicy without becoming too soft when the salad is tossed.

Their natural sweetness is such a good contrast to the tangy goat cheese and balsamic dressing.

Goat Cheese

Creamy goat cheese adds richness and tang without making the salad feel heavy. I like leaving some of the crumbles a little larger so you get those creamy bites throughout the salad.

If you're a fellow goat cheese lover, my Berry Walnut Goat Cheese Salad with Strawberry Vinaigrette is another fresh summer salad to save.

Arugula + Baby Spinach

Using both gives you the best of each green. Arugula has a slightly peppery flavor that works beautifully with peaches, while baby spinach is tender and mild.

Together they create a fresh base without competing with all of the other flavors we're adding.

Candied Walnuts

The candied walnuts might be one of my favorite parts of this salad.

Instead of adding plain walnuts, they're quickly coated with maple syrup and brown sugar. Once they cool, you get that sweet crunch that works so well with the juicy peaches and creamy goat cheese.

Sweet Balsamic Dressing

The homemade dressing is a simple combination of balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

It's sweet and tangy with just enough Dijon to balance everything out, and it ties together the peaches, creamy goat cheese and peppery greens.

Amanda's Tips for the Best Peach Salad

Use Ripe but Firm Peaches

You want the peaches sweet and juicy, but they should still be firm enough to hold their shape when sliced and tossed with the salad.

Let the Candied Walnuts Cool

The walnuts will firm up as they cool, so give them a little time before adding them to the greens. This is what gives you that great crunchy texture.

Wait to Add the Dressing

Don't dress the salad too far ahead of serving. Tossing it shortly before it reaches the table keeps the arugula and spinach fresh.

Save Some Toppings for the End

I add about three-quarters of the peaches, goat cheese and walnuts before tossing and save the rest for the top.

It's such a simple trick, but it keeps all of those beautiful ingredients visible instead of letting them disappear into the greens.

Start With Less Dressing

You don't necessarily need to pour all of the dressing onto the salad at once. Start with enough to lightly coat the greens, toss and then add more as needed.

I love serving salads like this in a large shallow serving bowl so there's plenty of room to gently toss everything together without crushing the peaches or goat cheese.

For the dressing, I usually whisk everything together in a small glass mixing bowl before pouring it over the salad. It's simple, but having a smaller bowl makes it much easier to get the dressing completely combined before adding it to the greens.

What to Serve with Peach & Goat Cheese Salad

This salad works beautifully as a lighter lunch on its own, but it's also an easy side dish for summer dinners, cookouts and gatherings.

Serve it alongside grilled chicken or steak, or add a simple protein directly to the salad to make it more substantial.

For another salad that works especially well as a summer meal, try my Grilled Chicken, Mexican Street Corn & Cucumber Salad.

And once summer peaches give way to fall produce, my Pear & Pomegranate Arugula Salad has that same sweet-and-savory combination with seasonal flavors.

Peach & Goat Cheese Salad with Sweet Balsamic Dressing

This fresh summer salad combines ripe peaches, creamy goat cheese, homemade candied walnuts and mixed greens with an easy sweet balsamic dressing.

Ingredients

For the Salad

• 5 cups arugula

• 5 cups baby spinach

• 2 ripe peaches, sliced

• 4 oz goat cheese, crumbled

For the Candied Walnuts

• 2 cups walnuts

• 1/4 cup maple syrup

• 2 tablespoons brown sugar

For the Sweet Balsamic Dressing

• 1/3 cup balsamic vinegar

• 2/3 cup extra virgin olive oil

• 1/3 cup honey

• 1 teaspoon Dijon mustard

Instructions

1. Make the Candied Walnuts

Line a baking sheet with parchment paper and set aside.

In a pan, melt together the maple syrup and brown sugar, stirring until combined and bubbling. Add the walnuts and toss until evenly coated.

Transfer the walnuts to the prepared baking sheet and separate them so they don't stick together. Let them cool while you prepare the rest of the salad.

2. Make the Sweet Balsamic Dressing

Whisk together the balsamic vinegar, extra virgin olive oil, honey and Dijon mustard until combined.

If the dressing is thicker than you'd like, add a small amount of hot water until it reaches your preferred consistency.

Taste and adjust as desired.

3. Assemble the Salad

Add the arugula and baby spinach to a large bowl and toss together.

Add about three-quarters of the sliced peaches, goat cheese and cooled candied walnuts.

4. Dress the Salad

Drizzle the sweet balsamic dressing over the salad and gently toss everything together.

Start with enough dressing to lightly coat the greens and add more as desired.

5. Finish and Serve

Transfer the salad to a serving dish if desired.

Arrange the remaining peaches, goat cheese and candied walnuts over the top for a beautiful finish.

Serve and enjoy!

Amanda's Tip

Save some of the peaches, goat cheese and candied walnuts to add after tossing the salad. You'll still get all of those flavors throughout, but the finished salad will look so much prettier when it reaches the table.

Save This Recipe

Whether you're planning ahead for a summer gathering or simply looking for a fresh salad to make while peaches are in season, I've included a printable recipe card below so it's easy to save, print and come back to later.

Frequently Asked Questions

Can I Make This Peach Salad Ahead of Time?

You can prepare several of the components ahead of time, but I recommend waiting to assemble and dress the salad until shortly before serving.

The candied walnuts and sweet balsamic dressing can both be prepared ahead and stored separately. Slice the peaches and assemble the salad closer to serving so the greens stay crisp and the peaches look their freshest.

Can I Make the Sweet Balsamic Dressing Ahead of Time?

Yes. Make the dressing ahead and store it separately until you're ready to assemble the salad. Whisk or shake it again before serving if the ingredients have separated.

Can I Make the Candied Walnuts Ahead of Time?

Yes. Allow the candied walnuts to cool completely before storing them. Add them to the salad shortly before serving so they keep their crunchy texture.

Can I Use a Different Nut?

Yes. Walnuts are what I use in this recipe, but toasted almonds, pecans or sunflower seeds can also add a nice crunch.

What Greens Are Best for Peach Salad?

I love the combination of baby spinach and arugula. The spinach is mild and tender while the arugula adds a slightly peppery flavor that works beautifully with sweet peaches.

When Should I Add the Dressing?

Wait until shortly before serving to add the sweet balsamic dressing. This helps keep the arugula and spinach fresh instead of letting the greens become weighed down by the dressing.

More Salad Recipes You'll Love

If you love salads with that mix of fresh fruit, creamy cheese and plenty of texture, here are a few more recipes to try:

• Berry Walnut Goat Cheese Salad with Strawberry Vinaigrette

• Pear & Walnut Salad with Honey Mustard Dressing

• Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans

• Pear & Pomegranate Arugula Salad

Final Thoughts

Summer peaches don't need much to turn them into something special, and I think that's what I love most about this salad.

The juicy peaches, creamy goat cheese and sweet candied walnuts bring so much flavor and texture on their own, while the homemade sweet balsamic dressing ties everything together.

It's simple enough to make for lunch at home but pretty enough to put in the middle of the table when we're having people over—which is always my favorite kind of recipe.

If you make this Peach & Goat Cheese Salad with Sweet Balsamic Dressing, I hope it becomes one of those recipes you look forward to making every summer when peaches are finally at their best.

Grilled Peach Caprese Chicken

Grilled Peach Caprese Chicken with Honey Balsamic Dressing

Grilled Peach Caprese Chicken is one of those summer dinners that looks beautiful on the table without requiring a complicated recipe. Juicy grilled chicken is topped with fresh mozzarella, ripe summer peaches, basil and a sweet honey balsamic dressing for the perfect combination of savory, sweet and fresh flavors.

I love taking advantage of peaches while they're in season, and pairing them with creamy mozzarella and fresh basil is such an easy way to turn a simple grilled chicken dinner into something a little more special.

Serve everything family-style on a large platter for an easy summer dinner at home or when you're having people over.

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Why You'll Love This Grilled Peach Chicken

This recipe has everything I want in a summer dinner: it's fresh, simple and doesn't require spending the evening inside the kitchen.

The seasoned chicken gives you a savory base, while ripe peaches add sweetness and fresh mozzarella makes everything creamy. Fresh basil brings in that classic Caprese flavor, and the honey balsamic dressing adds a sweet and tangy finish.

It's also such a pretty meal to serve family-style. Layer everything onto one large platter, drizzle the dressing over the top and bring the whole thing straight to the table.

Ingredient Notes

Chicken Breasts

Boneless, skinless chicken breasts are the base of this recipe. Pounding the chicken to a more even thickness helps it cook more evenly on the grill and keeps you from having one end finished before the thicker portion is cooked through.

Fresh Peaches

Use ripe peaches that are still firm enough to slice. You want all of that juicy summer peach flavor without the fruit becoming too soft to grill or arrange over the chicken.

You can leave the peaches fresh or place the slices directly on the grill for a few minutes to bring out even more sweetness and add a little smoky flavor.

If you have extra peaches to use while they're in season, my Perfect Peach Cobbler and Peach Baked Brie are two more favorites.

Fresh Mozzarella

Fresh mozzarella is what gives this chicken that Caprese-inspired creaminess. Slice it fairly thin so you can layer it easily across the warm chicken without overwhelming the other ingredients.

Fresh Basil

This is definitely a recipe where I would use fresh basil rather than dried. It adds color, freshness and that recognizable Caprese flavor.

Honey Balsamic Dressing

Instead of finishing this with a traditional balsamic reduction, I make a sweet balsamic dressing with balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

The honey complements the peaches while the balsamic and Dijon add enough acidity and tang to balance the mozzarella and chicken.

Amanda's Tips for the Best Grilled Peach Caprese Chicken

Pound the Chicken Evenly

Place the chicken between parchment paper or plastic wrap and gently pound it to an even thickness before grilling. This helps it cook more evenly.

Don't Use Overly Soft Peaches

Really soft peaches are wonderful for plenty of recipes, but they're harder to grill and arrange on this chicken. Choose peaches that are ripe and sweet but still hold their shape when sliced.

Grill the Peaches if You Have Time

The recipe works with fresh peaches, but grilling the peach slices adds caramelization and a subtle smoky flavor that is especially good with the chicken.

Assemble While the Chicken Is Warm

Layering the fresh mozzarella onto warm grilled chicken lets it soften slightly without completely melting.

Add the Basil Last

Scatter the fresh basil over everything just before serving so it stays bright and fresh.

How to Serve Grilled Peach Caprese Chicken

My favorite way to serve this is family-style on one large platter. Arrange the grilled chicken first, then layer the mozzarella and peaches over the top. Finish with fresh basil and a drizzle of honey balsamic dressing.

It's beautiful enough for a summer dinner with friends but still easy enough to make for your family on a weeknight.

You can serve it with a simple green salad, grilled vegetables, roasted potatoes or crusty bread to soak up some of the dressing.

I also love that the peaches make the entire platter feel summery without needing a long list of sides or garnishes.

I love serving dinners like this on a large white platter because all of the peaches, mozzarella and basil really stand out.

Grilled Peach Caprese Chicken with Honey Balsamic Dressing

Juicy grilled chicken topped with fresh mozzarella, ripe peaches and basil, then finished with a sweet and tangy homemade honey balsamic dressing.

Ingredients

For the Honey Balsamic Dressing

• 1/3 cup balsamic vinegar

• 2/3 cup extra virgin olive oil

• 4 tablespoons honey

• 1 teaspoon Dijon mustard

For the Grilled Peach Caprese Chicken

• 6 large boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 8 oz fresh mozzarella, thinly sliced

• 4 medium peaches, pitted and sliced

• 1/2 cup fresh basil

Instructions

1. Make the Honey Balsamic Dressing

Add the balsamic vinegar, extra virgin olive oil, honey and Dijon mustard to a bowl. Whisk until completely combined and set aside while you prepare the chicken.

2. Prepare the Chicken

Clean and pat the chicken dry. Cut the chicken breasts in half as needed, then place between two pieces of parchment paper or plastic wrap and pound to an even thickness.

Coat the chicken with 2 tablespoons olive oil and season evenly with sea salt and black pepper.

3. Grill the Chicken

Preheat the grill and cook the chicken for approximately 5–8 minutes per side, or until the chicken is completely cooked through.

4. Grill the Peaches

If grilling the peaches, place the sliced peaches on the grill alongside the chicken and cook just until softened slightly with visible grill marks.

You can also leave the peaches fresh if you prefer.

5. Assemble the Chicken

Arrange the grilled chicken on a large serving platter.

Layer the fresh mozzarella and peach slices over the warm chicken. Drizzle with the honey balsamic dressing and finish with fresh basil.

Serve and enjoy.

Amanda's Tip

Add the mozzarella while the grilled chicken is still warm. It will soften slightly against the chicken while still keeping that fresh, creamy Caprese texture.

Save This Recipe

Whether you're planning a summer dinner outside or just looking for a new way to use fresh peaches, I've included a printable recipe card below so it's easy to save, print and come back to later.

Frequently Asked Questions

Do I Have to Grill the Peaches?

No. You can use fresh sliced peaches instead. Grilling them brings out more of their natural sweetness and adds a subtle smoky flavor, but the recipe is delicious either way.

What Kind of Peaches Are Best for Grilling?

Use ripe but still firm peaches. Very soft peaches can become difficult to handle on the grill, while firmer ripe peaches hold their shape better.

How Do I Know When the Chicken Is Done?

The safest way to determine when chicken is finished is to check the internal temperature at the thickest part. It should reach 165°F.

Can I Make the Honey Balsamic Dressing Ahead?

Yes. You can prepare the dressing ahead and keep it refrigerated in a sealed container. Whisk or shake it again before serving if it separates.

Can I Make Grilled Peach Caprese Chicken Ahead?

This recipe is best assembled close to serving, especially because of the fresh mozzarella and basil. You can prepare the dressing and prep the chicken ahead, then grill and assemble everything when you're ready to eat.

What Can I Serve with Peach Caprese Chicken?

Keep the sides simple. A green salad, grilled vegetables, roasted potatoes or crusty bread all work well without competing with the peaches, mozzarella and balsamic flavors.

More Chicken & Peach Recipes You'll Love

For another easy chicken dinner, try my Apple-Glazed Chicken Thighs or Easy Oven Baked Drumsticks.

And if you have more fresh peaches to use, save my Perfect Peach Cobbler and Peach Baked Brie for later.

Final Thoughts

Peach season always makes me want to find new ways to use them beyond desserts, and this Grilled Peach Caprese Chicken is such a good example of how well they work in savory recipes too.

The combination of juicy grilled chicken, creamy mozzarella, sweet peaches, fresh basil and honey balsamic dressing feels special while still being incredibly simple to put together.

Serve it on a big platter in the middle of the table, add a few easy sides and you have one of those summer dinners that's just as good for a regular night at home as it is for having people over.

Peach Coffee Cake with Walnut Crumble

Peach Coffee Cake with Walnut Crumble

Fresh summer peaches and coffee cake might be one of my favorite combinations. This Peach Coffee Cake is soft and moist with layers of juicy peaches throughout and a buttery walnut crumble baked over the top.

It's the kind of cake that works just as well for a slow weekend breakfast or brunch as it does for dessert. I love serving it slightly warm, but it's just as good once it's completely cooled with a cup of coffee.

And while the fresh peaches make this especially perfect for summer, that buttery brown sugar and walnut crumble gives it just enough warmth to feel like one of those recipes that carries you right into the beginning of fall.

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Why You'll Love This Peach Coffee Cake

This cake has so much texture without being complicated to make.

The sour cream helps create a soft, moist crumb, while cinnamon adds just a little warmth to the batter. Fresh peaches are layered throughout instead of simply scattered over the top, so you get bites of peach all through the cake.

Then there's the crumble.

It's made with granulated sugar, dark brown sugar, flour, melted butter and toasted walnuts, creating a buttery, crunchy topping that contrasts with the soft peach cake underneath.

It's simple enough to make at home but pretty enough to serve for brunch or bring out when you're having people over.

Ingredient Notes

You don't need anything complicated for this coffee cake, but a few ingredients make a big difference in the finished texture and flavor.

Fresh Peaches

Fresh peaches are the star here. I like using ripe peaches that are sweet and juicy but still firm enough to slice easily.

The peaches are layered into the batter rather than just mixed in all at once, which helps distribute that fresh peach flavor throughout the cake.

If you're making this during peach season and somehow still have peaches left, save my Perfect Peach Cobbler for the next batch.

Full-Fat Sour Cream

Sour cream is one of the ingredients that gives this cake such a soft, moist texture. I use full-fat sour cream here for the richness it adds to the batter.

Melted Butter

I love that this recipe uses melted butter rather than requiring you to wait for butter to soften and cream it with the sugar. Just make sure the melted butter isn't piping hot when you mix it with the eggs.

Cinnamon

There are 2 teaspoons of cinnamon in the cake batter, which adds warmth without taking over the fresh peach flavor.

Toasted Walnuts

The walnuts go into the crumble topping rather than the cake itself. Toasting them first gives them more flavor and adds even more crunch to the buttery topping.

Dark Brown Sugar

I specifically use dark brown sugar in the crumble. Its deeper molasses flavor is so good with peaches, cinnamon and toasted walnuts.

Layer the Peaches Through the Batter

Instead of pouring all of the batter into the pan and adding peaches to the top, pour in about two-thirds of the batter first, add peaches, then continue alternating the remaining batter and peaches.

That way, you get peach throughout the cake rather than one layer of fruit sitting at the top or bottom.

Don't Overmix the Batter

Once the dry ingredients go in, mix only until everything is incorporated. There's no need to keep beating the batter once it comes together.

Make Sure the Crumble Is Actually Crumbly

After mixing the melted butter with the flour and sugars, you want pieces of crumble rather than a perfectly smooth mixture. Those little clusters bake into the best crunchy topping.

Spread the Crumble All the Way Across

Don't save the good stuff for the center. Sprinkle the walnut crumble evenly from edge to edge so every slice gets some.

Use the Toothpick Test

The original recipe bakes at 350°F for about 40–45 minutes. Since ovens and pans can vary, start checking around the 40-minute mark. A toothpick inserted into the cake portion should come out clean or with a few moist crumbs rather than wet batter.

Serving Peach Coffee Cake

I think this cake is best when you keep the finish simple.

Let the crumble be the star and add a light dusting of powdered sugar once the cake has cooled. Your original recipe also gives the option of making a simple powdered sugar and milk drizzle, so either finish works.

Serve slices slightly warm or at room temperature. It's sweet enough for dessert but still feels right at home on a brunch table with coffee.

For summer entertaining, I'd serve it with fresh fruit and coffee and let everyone cut a slice right from the pan or serving platter.

I love serving simple cakes like this on a pretty cake stand or serving platter so the crumble and peaches can really be the focus.

Peach Coffee Cake with Walnut Crumble

A soft and moist peach coffee cake layered with fresh peaches and cinnamon and finished with a buttery brown sugar and toasted walnut crumble.

Ingredients

For the Peach Coffee Cake

• 1 3/4 cups granulated sugar

• 1 cup butter, melted

• 4 eggs

• 2 teaspoons vanilla extract

• 1 cup full-fat sour cream

• 2 cups all-purpose flour

• 4 teaspoons baking powder

• 1 teaspoon sea salt

• 2 teaspoons cinnamon

• 1 cup sliced fresh peaches

For the Walnut Crumble

• 1/3 cup granulated sugar

• 1/3 cup dark brown sugar

• 1 1/2 cups all-purpose flour

• 1/2 cup butter, melted

• 1/2 cup chopped toasted walnuts

Optional for Serving

• Powdered sugar, for dusting

Instructions

1. Prepare the Pan and Oven. I used my bake & roast pan but any 9x13 pan will work.

Preheat the oven to 350°F and grease your baking pan.

2. Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar, melted butter, eggs and vanilla extract. Mix until well blended.

3. Make the Cake Batter

Add the all-purpose flour, baking powder, sea salt and cinnamon and mix until incorporated.

Add the sour cream and continue mixing just until the batter is smooth and combined.

4. Layer the Batter and Peaches

Pour approximately two-thirds of the cake batter into the prepared pan.

Add a layer of sliced peaches, drizzle some of the remaining batter over the peaches, add more peaches and finish with the remaining batter.

5. Make the Walnut Crumble

In a clean bowl, combine the granulated sugar, dark brown sugar and all-purpose flour.

Pour in the melted butter and mix until a crumbly mixture forms. Fold in the chopped toasted walnuts.

6. Add the Crumble

Sprinkle the walnut crumble evenly over the entire cake.

7. Bake

Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.

Allow the cake to cool before finishing with a light dusting of powdered sugar, if desired.

For a sweeter finish, you can also mix powdered sugar with a small amount of milk to create a simple drizzle.

Slice, serve and enjoy.

Amanda's Tip

Layer the peaches throughout the batter instead of adding them all at once. It helps distribute those juicy peach bites through the cake so you get peach in every slice.

Save This Recipe

Whether you're saving this one for the next basket of summer peaches or planning a weekend brunch, I've included a printable recipe card below so it's easy to print and come back to whenever you're ready to bake it again.

Frequently Asked Questions

What Kind of Peaches Are Best for Peach Coffee Cake?

Use ripe, flavorful peaches that are still firm enough to slice. Extremely soft peaches can be harder to layer through the batter and may release more juice as the cake bakes.

Do I Need to Peel the Peaches?

The original recipe doesn't specify whether the peaches were peeled, so I wouldn't tell readers they have to do it either way. If you made yours with the skins on, we can add that as your preference.

Why Is Sour Cream Used in Coffee Cake?

In this recipe, full-fat sour cream adds richness and moisture to the batter and helps create the soft texture that works so well with the peaches.

Can I Make Peach Coffee Cake Ahead of Time?

Yes. This is a good cake to bake ahead because it doesn't rely on frosting or a finish that has to be added immediately before serving. Let the cake cool completely before covering it.

How Do I Know When Peach Coffee Cake Is Done?

Start checking around 40 minutes. Insert a toothpick into the cake portion rather than directly through a peach. It should come out clean or with a few moist crumbs.

Does Coffee Cake Have Coffee in It?

No coffee is used in this recipe. “Coffee cake” refers to the style of cake traditionally served alongside coffee rather than coffee being an ingredient.

More Peach & Coffee Cake Recipes You'll Love

If you're making the most of peach season, try my Perfect Peach Cobbler or Peach Baked Brie next.

For another cozy coffee cake recipe, my Pumpkin Coffee Cake with Pecan Crumble is one to save for fall, and my Espresso Coffee Cake Muffins turn that classic crumb-topped coffee cake idea into individual muffins.

Final Thoughts

Fresh peaches are one of those ingredients I want to use as much as possible while they're in season, and this coffee cake is such a good excuse to bake with them.

The cake stays soft and moist underneath those layers of juicy peaches, while the buttery walnut crumble adds the texture that makes a good coffee cake so hard to stop eating.

Serve it for a summer brunch, add it to a dessert table or just cut yourself a slice to have with coffee. It's simple, seasonal and exactly the kind of recipe I love having in my kitchen.