By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
274 cal · 15 min
Peach Salad with Peanuts and Chile
Recipe GLPR4e218a252539ed
A vibrant and refreshing summer salad featuring ripe peaches tossed with a bright lemon vinegar and honey dressing, topped with toasted peanuts, fresh chiles, and aromatic basil. The balance of sweet peaches, tart vinegar, and spicy heat makes this an ideal light side dish or starter.
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Ingredients
⅔ cup lemon vinegar
⅓ cup manuka honey
1 teaspoon kosher salt
1 ½ pounds fresh peaches, pitted and cut into wedges
½ cup blanched raw peanuts, toasted
1 to 2 fresh red chile peppers, seeded and thinly sliced
¼ cup fresh basil leaves, larger leaves torn in half
1 teaspoon flaky sea salt
Directions
In a small bowl, whisk together the lemon vinegar, manuka honey, and kosher salt until well combined and the honey is fully dissolved.
Wash the fresh peaches thoroughly under cool running water. Cut each peach in half along the seam, remove the pit, and cut the flesh into wedges or bite-sized pieces.
Toast the blanched peanuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool slightly.
Slice the fresh chiles thinly, removing seeds if you prefer less heat. Set aside.
In a large bowl or on a serving platter, arrange the peach wedges. Pour the vinegar and honey dressing over the peaches and gently toss to combine, being careful not to break the fruit.
Scatter the toasted peanuts, sliced chiles, and fresh basil leaves over the dressed peaches.
Finish with a sprinkle of flaky sea salt and serve immediately or chill until ready to serve.
Comments
This is a genuinely local dish for Charlotte: North Carolina grows world-class peanuts and peaches are abundant at farmers markets and roadside stands June through August, making this an obvious choice for peak season when the fruit is cheap and ripe. All ingredients are stocked at any major chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger—with no specialty stops required, and the cost per serving runs under $2 when peaches are in season. The stated 15 minutes is honest for a no-cook salad, and leftovers actually improve in the fridge as the flavors meld over a day or two. The only real drawback is that this is entirely seasonal; outside of peach season, you're buying pale supermarket fruit that costs three times as much and tastes of almost nothing, making the dish mediocre and expensive November through May.
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