When the temperatures start climbing here in the Lowcountry, I find myself craving lighter meals packed with fresh produce, vibrant flavors, and plenty of texture. This Blackberry Peach Salad checked every single box.
I can’t take credit for this recipe—it comes from Delish, and I’ll link the original recipe below—but after one bite, I knew I had to share it with you.
What makes this salad so special is the incredible balance of sweet and savory flavors. Juicy ripe peaches and sweet blackberries provide bursts of summer sweetness, while crisp cucumbers and tomatoes add freshness and crunch. Toasted walnuts bring a nutty richness, and the creamy ricotta topped with honey and lemon zest takes the entire dish to another level.
I was so excited to eat this salad that I completely forgot to add the blue cheese and fresh oregano that I had purchased specifically for the recipe! Thankfully, it was still absolutely fabulous without them. In fact, I didn’t realize my mistake until I was halfway through my bowl.
One of my favorite parts of this salad was using fresh herbs from my garden. The basil and mint added incredible brightness and freshness. The oregano would have been wonderful too, but even without it, every bite was packed with flavor.
The combination of textures is what really makes this salad shine. You get the crunch of the cucumbers, the richness of the walnuts, the creamy ricotta, the sweetness of the honey, and the zing of fresh lemon zest. Every forkful tastes a little different, and somehow it all works together perfectly.
This salad is substantial enough for a healthy lunch yet elegant enough to serve as a side dish alongside grilled chicken, fish, or your favorite summer barbecue menu. It’s colorful, nutritious, refreshing, and exactly the kind of meal I want to eat all summer long.
If you’re looking for something light but satisfying, give this one a try. Just don’t do what I did and forget the cheese and oregano!
Original Recipe
You can find the original Delish recipe here:
Best Blackberry-Peach Salad Recipe
This vibrant salad combines peaches, blackberries, cucumbers, tomatoes, fresh basil, mint, toasted walnuts, ricotta, honey, lemon zest, blue cheese, and oregano for the ultimate summer dish.
Blackberry Peach Salad
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 20 minutes
Ingredients
- ¼ cup raw organic walnuts, coarsely chopped
- 3 ripe organic peaches, unpeeled, cut into ¼-inch thick wedges
- 2 organic Persian or small cucumbers, cut into ½-inch pieces
- 2 cups organic grape tomatoes, quartered
- ½ cup fresh organic blackberries
- ¼ cup Castelvetrano olives, pitted and coarsely chopped (I omitted these)
- ¼ cup fresh organic basil leaves, coarsely chopped
- ¼ cup fresh organic mint leaves, coarsely chopped
- 3 tablespoons organic extra-virgin olive oil, plus more for serving
- 1 tablespoon finely grated organic lemon zest
- 3 tablespoons fresh organic lemon juice
- Sea salt, to taste
- Freshly ground organic black pepper, to taste
- 8 ounces whole milk ricotta
- ½ teaspoon honey
- 1 teaspoon flaky sea salt
- ¼ cup blue cheese, crumbled (I purchased Roquefort)
- 2 tablespoons fresh organic oregano
Directions
- In a medium bowl, combine the peaches, cucumbers, tomatoes, blackberries, olives (if using), basil, mint, olive oil, lemon juice, and walnuts.
- Season generously with sea salt and freshly ground black pepper and gently toss to combine.
- Spread the ricotta onto a serving platter or divide among individual plates.
- Drizzle the ricotta with honey and sprinkle with lemon zest and flaky sea salt.
- Spoon the peach mixture over the ricotta.
- Top with the blue cheese and fresh oregano.
- Finish with an additional drizzle of olive oil and serve immediately.
A huge thank you to Delish for creating such a delicious summer recipe. Even with my accidental omission of the blue cheese and oregano, it was one of the best salads I’ve had all season!
Have you tried fruit in your salads? Let me know your favorite sweet and savory combinations in the comments below.
Want more recipes like this?
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