Lettuce, Peaches and Basil

Total Time
Prep 20 mins
Cook 0 mins

I only recently ate peaches in a salad and was instantly hooked. Here is a version of my own.

Ingredients Nutrition


  1. If you have time, toast walnuts over medium heat until fragant or use as they are.
  2. Wash lettuce and spin dry. Put in a large salad bowl.
  3. Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
  4. Tear basil into 1/2 inch pieces, sprinkle over peach.
  5. If using cheese for additional color and flavor, crumble over salad.
  6. Top salad with walnuts and mint leaves.
  7. For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
  8. Pour dressing over salad and mix at the table.
Most Helpful

LOVED, loved, loved this salad. I used nectarines in place of peaches and romaine lettuce, olive oil and used all other ingredients. The raspberry vinegar is a must as is the mint and goat cheese. Do not leave them out! This is company and everyday worthy, love it! Thanks for sharing Inge.

Chicagoland Chef du Jour June 29, 2013

What a deliciously refreshing salad. Used local fresh peaches, added basil and mint fresh from the garden. I will definitely be making this yummy salad again! Thanks Inge for a great addition to our "favourites" file.

Lambkyns August 05, 2010

Throughout dinner, I must have said "I *really* like this salad!" about 6 times. This was just amazing! I used spring mix instead of romaine, left out the mint and cheese, and I did use the toasted walnuts. I used frozen peaches and probably had the equivalent of 2 peaches instead of 1. I had pureed basil in the freezer from last summer, so I mixed my basil in with the dressing. All the flavors just blended together so well--I really love this! Thanks for posting!

JeriBinNC February 05, 2006