Best 5 Peach Pepper Salad Recipes

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Indulge in a burst of sweet and tangy flavors with our tantalizing Peach-Pepper Salad, a refreshing dish that combines the juiciness of ripe peaches, the crisp crunch of bell peppers, and a hint of spice from jalapeños. Tossed in a zesty vinaigrette dressing, this salad offers a delightful balance of flavors and textures, making it a perfect side dish or light lunch option.

In addition to the main recipe, we also present variations to cater to diverse tastes. For those who prefer a milder version, the Mild Peach-Pepper Salad replaces the jalapeños with sweet bell peppers, while the Cilantro-Lime Peach-Pepper Salad adds a refreshing twist with the addition of cilantro and lime.

For those seeking a vegetarian main course, the Black Bean and Peach-Pepper Salad incorporates protein-packed black beans, making it a satisfying and wholesome meal. And for a unique twist, the Grilled Peach-Pepper Salad elevates the flavors by grilling the peaches and peppers, adding a smoky char that complements the other ingredients beautifully.

Each recipe includes detailed instructions and ingredient lists to ensure your culinary success. Whether you're looking for a light and refreshing side dish or a flavorful vegetarian main course, our Peach-Pepper Salad collection has something for everyone. So, let's dive in and explore these tantalizing recipes!

Let's cook with our recipes!

GRILLED PEACH, PEPPER AND ZUCCHINI SALAD



Grilled Peach, Pepper and Zucchini Salad image

Find a new way to enjoy fresh fruit with our Grilled Peach, Pepper and Zucchini Salad. This Healthy Living zucchini salad combines some of our favorite flavors of the season, including fresh peaches, red peppers and crushed pita chips for added crunch.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 25m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 7

2 red peppers, quartered
2 zucchini, each cut into 4 lengthwise slices
2 fresh peaches, each cut into 8 wedges
3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 pkg. (5 oz.) spring lettuce mix
1/2 cup crumbled Gorgonzola cheese
1 cup ATHENOS Pita Chips Original, coarsely crushed

Steps:

  • Heat greased grill to medium heat.
  • Toss peppers, zucchini and peaches with 1/4 cup dressing. Grill 5 to 6 min. or just until peaches are softened, turning after 3 min. Remove peaches from grill. Continue to grill vegetables an additional 5 to 7 min. or until crisp-tender, turning after 4 min. Transfer to cutting board.
  • Chop peppers and zucchini. Toss lettuce with remaining dressing in large bowl. Add chopped vegetables and peaches; mix lightly.
  • Top with remaining ingredients.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g

PEACH SALAD



Peach Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.

PEACH CAPRESE SALAD



Peach Caprese Salad image

During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

4 ounces fresh buffalo mozzarella cheese
2 cups torn leaf lettuce
1 medium peach, cut into wedges
1 large heirloom tomato, cut into wedges
1/2 cup loosely packed basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon flaky sea salt
1/8 teaspoon coarsely ground pepper

Steps:

  • Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.

CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE



Charred-Peach Panzanella With Pickled Pepper Vinaigrette image

A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky brine from pickled chiles, and suddenly "salad for dinner" is something we can all get behind. The whole thing costs less than $10 and makes the most out of every ingredient that goes into it.

Provided by Joe Sevier

Categories     Dinner     Lunch     Peach     Bacon     Tomato     Mustard     Hot Pepper     Garlic     Quick & Easy

Yield 4 Servings

Number Of Ingredients 8

2 garlic cloves, finely grated
½ cup sliced hot pickled peppers (such as banana peppers), plus 1 Tbsp. pickle brine
1 Tbsp. stone-ground or whole grain mustard
1½ tsp. kosher salt
1½ lb. plum tomatoes (6-7 medium), sliced ½" thick
8 oz. thick-cut bacon (about 6 slices), cut into 1½" pieces
1 (10-12-oz.) loaf crusty multigrain bread, sliced ¾" thick
3 large slightly firm peaches (about 1¼ lb.), preferably freestone, halved, pitted

Steps:

  • Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
  • Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
  • Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
  • Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
  • Transfer panzanella to a platter or individual bowls to serve.

PEACH & PEPPER SALAD



Peach & Pepper Salad image

At just shy of 90 calories, a serving of this summertime side dish manages to squeeze in three times the RDA of vitamin C. It's also a good source of vitamin A and potassium, which are both good for heart health. This colorful salad works well with almost every main course, but it's a perfect match for grilled chicken breast or pork tenderloins

Provided by Chef Otaktay

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 large yellow bell pepper
1 large red bell pepper
3 large ripe peaches, peeled, pitted and sliced
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt (to taste)
1/8 teaspoon cayenne pepper (to taste)

Steps:

  • Roast peppers over a gas flame, under a broiler or on a grill until the outside
  • is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
  • and let stand for about 5 minutes. When cool enough to handle, peel off skins,
  • discard cores, seeds and veins, and cut into long, thin strips. Stir all
  • ingredients together in a serving bowl. Let stand at room
  • temperature until ready to serve.

Nutrition Facts : Calories 100.8, Fat 4, SaturatedFat 0.5, Sodium 147.6, Carbohydrate 17, Fiber 3.1, Sugar 11.7, Protein 2

Tips:

  • Use ripe peaches: ripe peaches are sweeter and more flavorful, and they will hold their shape better in the salad.
  • Choose a flavorful pepper: the pepper is a key ingredient in this salad, so choose one that has a lot of flavor. Some good options include red bell pepper, jalapeño pepper, or serrano pepper.
  • Don't overdress the salad: a light dressing is all you need to bring out the flavors of the peaches and peppers. If you use too much dressing, it will overwhelm the other ingredients.
  • Serve the salad immediately: this salad is best served immediately after it is made. The peaches and peppers will start to lose their crunch if you let the salad sit for too long.

Conclusion:

Peach pepper salad is a refreshing and flavorful summer salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you like your salad spicy or mild, sweet or savory, there is a peach pepper salad recipe that is perfect for you.

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