Name: Millionaire Peach Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 pieces Ripe peaches (Pitted and sliced); 1 cup Fresh mozzarella balls (Halved) (Halved instead of sliced for texture); 1 cup Arugula or mixed greens (For a peppery bite); 1/2 cup Walnuts (Toasted and chopped) (Toast in a dry pan); 1/4 cup Feta cheese (Crumbled); 1/4 cup Fresh basil leaves (Torn); 1/4 cup Balsamic glaze (For drizzling) (Add at the end to avoid sogginess); to taste N/A Salt; to taste N/A Pepper

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How I Found This Millionaire Peach Salad

The first time I tasted what I now call Millionaire Peach Salad, it felt like summer in a bowl. I was at a friend’s backyard party and someone brought a salad that shimmered with thick balsamic glaze, juicy peach slices, and that milky pop of fresh mozzarella. It sounded fancy, but the ingredients were so simple that I scribbled everything down between sips of iced tea. If you like the idea of peaches in salads, you might also enjoy a heartier take like a grilled peach blueberry salad I came across later that plays with the same sweet-tangy balance.

The Ingredient Lineup I Use

I always keep the list short and bright: 4 pieces Ripe peaches (Pitted and sliced.), 1 cup Fresh mozzarella balls (Halved.), 1 cup Arugula or mixed greens (For a peppery bite.), 1/2 cup Walnuts (Toasted and chopped.), 1/4 cup Feta cheese (Crumbled.), 1/4 cup Fresh basil leaves (Torn.), 1/4 cup Balsamic glaze (For drizzling.), to taste Salt, to taste Pepper. Saying it out loud sounds like a shopping run worth of color and texture: the peach skins blushing orange, the mozzarella soft and white, the green peppery arugula, and the toasted walnuts adding that needy crunch.

The Simple Method That Wins Every Time

I keep the method relaxed because the salad is forgiving and that’s part of its charm. Wash the peaches thoroughly under cool running water, then cut them in half and remove the pits. Slice them into wedges. In a large salad bowl, combine the sliced peaches, halved mozzarella balls, and arugula or mixed greens. Add the toasted walnuts, crumbled feta cheese, and torn basil leaves to the bowl. Drizzle the balsamic glaze over the salad mixture and season with salt and pepper to taste. Gently toss the salad to combine all ingredients without mashing the peaches or mozzarella. Chill the salad in the refrigerator for about 10-15 minutes before serving to allow flavors to meld. Serve the salad on individual plates or directly from the bowl.

When I say gently toss, I mean it—use your hands or two large spoons and lift rather than stir. A tip I always follow is to halve the mozzarella rather than slice it thin; the little spheres sit against the peaches and create those perfect, creamy bites. Another trick is to toast the walnuts in a dry pan until they smell toasty and have a little deeper color. That nutty smell will fill the kitchen and makes a big difference.

Getting the Texture and Timing Just Right

Knowing when it’s done is less about a clock and more about the senses. The peaches should be ripe but still hold their wedges—if they break apart when you touch them, they were probably too soft to begin with. The mozzarella should be slightly chilled and supple, not floppy. The arugula or mixed greens must still look lively and not wilted; that peppery snap is part of the salad’s personality. After you drizzle the balsamic glaze and toss, I like to let it sit chilled for 10-15 minutes so the glaze gets a chance to cling to the fruit and greens and the salt can coax out the peach juices. If you smell a bright, sweet aroma with a faint nuttiness from the walnuts, you are in the right place.

Make-ahead note that I learned from a busy summer: assemble everything but wait to add the balsamic glaze until just before serving, otherwise the greens get soggy. If you need to prepare in advance, keep the peaches, mozzarella, nuts, and feta lightly layered in an airtight container and combine them just before you eat.

Little Secrets, Variations, and What to Pair It With

There are easy ways to make this salad your own. One of my favorite variations is to fold in thin slices of prosciutto for a salty, sophisticated contrast. Another is swapping the walnuts for toasted pecans or even sliced almonds if you prefer a milder crunch. If you want a tangier cheese, trade the feta for goat cheese and it becomes silkier. For a smoky twist, quickly grill the peach halves until they have char marks; that brings out caramelized sweetness and plays well if you want to pair the salad with grilled proteins. If you want a juicy summer swap, try the watermelon-peach combination I adore, which is similar to the flavors in a peach and watermelon summer salad I bookmarked.

What to serve with it? I often set this salad alongside simply grilled chicken or a piece of roasted salmon. It also shines with a slice of crusty bread, dipped in the leftover balsamic glaze, and it is a natural companion to a chilled rosé. For a picnic, it pairs beautifully with sandwiches or a light pasta. If you prefer vegetarian meals, pile it on toast with a smear of ricotta and call it lunch.

Here are a few practical tips I use every time I make it. First, buy peaches a day before if they are still firm; they’ll sweeten on the counter. Second, chop the walnuts and toast them last minute so they hold maximum crunch. Third, always taste for salt and pepper after the glaze goes on; sometimes a tiny pinch of flaky salt elevates the whole thing. Fourth, if you are serving to a group, consider making a double batch of the peaches and mozzarella because they disappear first.

If you want another take on stone fruit salads that stays bright and refreshing, I also like to consult recipes like the refreshing summer peach salad for ideas like swapping the greens or adding a citrus note.

A Few Notes About Leftovers and Memories

Leftovers are rare, but when they happen I store them in a shallow airtight container and keep them in the refrigerator. The salad is best eaten within 24 to 48 hours. After that the peaches start to release too much juice and the greens lose their crisp edge. If you find the salad a bit watery the next day, spoon the peaches and mozzarella over fresh greens and add a fresh drizzle of balsamic glaze.

There is a memory I always think of while making this salad: my grandmother used to eat peaches straight off the branch and hand me the pits like a prize. That memory is the real reason I keep basil in this recipe. The basil aroma hits me in the same place as her backyard—bright, sun-warmed, and a little wild—and tearing it over the peaches feels like sharing a small secret between us.

Conclusion

If you want to compare versions or see another presentation of the idea I keep returning to, take a look at Millionaire Peach Salad – Spicy Southern Kitchen for inspiration and plating ideas.