Recipes Salads 7 Divine Peach and Cheese Salads to Eat All Summer By Maria Yagoda Maria Yagoda Instagram Twitter Maria Yagoda is a senior editor at Food & Wine, where she has worked for five years, specializing in restaurant and travel coverage.Her writing on food, culture, travel, and health issues have been published in People Magazine, the Atlantic, Glamour Magazine, the Philadelphia Inquirer, and more print and digital publications.She lives in Brooklyn, NY, with her chihuahua, Bucatina. Food & Wine's Editorial Guidelines Updated on July 24, 2019 Share Tweet Pin Email Trending Videos Photo: Jen Causey The sweet-and-savory combination of fresh peaches and creamy cheese is one of our favorite salad formats for whipping up easy, light summer dinners. Below, find our favorite plays on the cheese-peach duo, from melon-and-peach salad with prosciutto and mozzarella to lemony escarole salad with peaches and feta. 01 of 07 Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils © John Kernick This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance. Go to Recipe 02 of 07 Tomato, Radicchio and Grilled-Peach Salad with Basil Oil Portland, Oregon, chef Gabriel Rucker (an F&W Best New Chef 2007) swears by the heirloom tomatoes from Viridian Farms (viridianfarms.com). Here, Rucker arranges the tomatoes under a salad of sweet grilled peaches with radicchio and tangy feta cheese. Go to Recipe 03 of 07 Melon-and-Peach Salad with Prosciutto and Mozzarella Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty. Go to Recipe 04 of 07 Salad of Mixed Greens with Grilled Peaches and Cabrales Cheese © Catherine Ledner Chef Bradford Thompson of Mary Elaine's at The Phoenician in Scottsdale, Arizona, combines Spanish blue cheese, toasted walnuts and sweet, drippy peaches with frisée for a delicious salad. Go to Recipe 05 of 07 Lemony Escarole Salad with Peaches and Feta “I love using slightly under-ripe fruit in my salads, so they act almost like vegetables,” says Anya von Bremzen. In the summer, she tosses this tangy escarole salad with apricots and plums as well as peaches; in winter, she substitutes persimmons. Go to Recipe 06 of 07 Grilled Apricots (or Peaches) with Burrata, Country Ham and Arugula Depending on the season, Travis Lett also makes this salad with plums and pears. Go to Recipe 07 of 07 Peach, Tomato, and Fried Farro Salad with Burrata Jen Causey Summer’s best peaches and tomatoes team up with creamy burrata in this salad topped with crispy fried farro. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit