Peaches in my fruit salad plated next to basil and oil

A Tangy Fruit Salad Staring Peaches and Champagne

I’ve done the church picnic, family BBQ, potluck lunch thing for years. As certain as a casserole dish was filled with mac n cheese or brown sugar baked beans there was a bowl filled with fruit salad. I was NOT a fan of those fruit salads. Filled with all sorts of stuff that was just slimy and mushy. Let it be known- I don’t do those two kinda textures.

Ok. Let me get this straight. Someone who doesn’t dig fruit salad put together a fruit salad recipe? HA. Yup. Because this isn’t like the million honey lime dressed berry salads of your past. This one here flirts with a touch of savory and a sprinkle of sweet. It’s crunchy. Soft and chewy too. Tangy. After a bite or two, you might just decide to keep the bowl to yourself and call it a full on dinner, not a side. I mean, I have.

The floral acid and natural sweetness that pops off this fruit salad is quite the match for my Hot Wings. A totally opposite, but equally delicious experience, would be to make this fruit salad for lunch and pair it with my Limoncello Fizz. You can’t go wrong here. I’ve given you options!

Peach and Champagne Salad

5 from 1 vote
Recipe by Susanna Grace Course: SidesCuisine: FrenchDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

0

minutes
Calories

192

kcal
Total time

15

minutes

A fruit salad bursting with peach and champagne. Savory and sweet. It’s crunchy, soft and tangy too!

Ingredients

  • 2 Peaches, fresh and thinly sliced

  • Handful Red onion, thinly sliced

  • Handful Basil, fresh

  • Handful Croutons, or toasted bread

  • 1 Tablespoon Olive oil, extra virgin if you have

  • 2 Tablespoons Champagne vinegar, or white vinegar

  • Optional Handful Sprouts

  • Pinch Salt + Red Pepper Flakes

Directions

  • If need be, wash and gently pat your peaches and basil dry.
  • Thinly slice your peaches, or dice into bite sized chunks and place in serving bowl.
  • Thinly slice just a handful of red onion and place on top of peaches.
  • Grab a handful of croutons and a handful of sprouts (I enjoy radish sprouts) and place on top of peaches/onion.
  • Next, roll your basil leaves together to form a cigar like tube and thinly slice ribbons to place on top.
  • In a small bowl add your oil, vinegar, a pinch of salt and a pinch of red pepper flakes and swirl together. Drizzle on top and toss together! 
  • Taste Test. For those of you who LOVE tart, you might find that adding a few more splashes of vinegar really kick this up a notch. Personally, this all depends on the sweetness of peaches which varies greatly by region and time of season. 
  • Allow to sit for just a few minutes, like 5 or so, then serve immediately.

Recipe Video

Notes

  • Not into sprouts? Toss with a handful of arugula instead! Really, any type of salad greens will do.
  • Don’t have basil on hand? Mint is amazing in this dish as well!
  • No red onion? You can skip or sub scallions, shallot, or yellow onion instead.
  • Wanting to make for more than 2? Just double or triple. There will be zero regrets.
  • Ok, so you’re tripling, which might mean you are having folks over or taking to a party. Assemble everything except the croutons. Take them with you, and add a few minutes before serving so they don’t get soggy on ya! 
  • Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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Nutrition Facts

2 servings per container


Calories192

  • Amount Per Serving% Daily Value *
  • Total Fat 8.5g 14%
    • Saturated Fat 1.2g 6%
  • Sodium 107mg 5%
  • Amount Per Serving% Daily Value *
  • Potassium 351mg 11%
  • Total Carbohydrate 26.8g 9%
    • Dietary Fiber 3.6g 15%
    • Sugars 14.7g
  • Protein 3.8g 8%
  • Calcium 2%
  • Iron 7%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

fruit salad pin for Pinterest

Bread In My Fruit Salad?

I was first introduce to the concept of serving fruit and bread together as a salad while working at a kitchen boutique in Little Rock, Arkansas. This cute shop (Eggshells Kitchen Company) hosted(s) weekly classes taught by local chefs, and one such chef was Scott Rains of Table 28. *If you are ever in Little Rock you must eat here. Scott is one of the nicest, kindest, humble, talented creators I’ve ever had the pleasure of meeting. His food is OUTSTANDING and his restaurant, top notch while remaining approachable. Def a foodie spot.*

In a matter of moments Scott completely changed the way I understood the dynamics of fruit salad. Using the Italian panzanella salad as inspiration, he cubed and toasted French bread in olive oil, sliced plums and peaches, tossed champagne vinegar and shallots into a pile of absolute divine bliss. I’m a bit dramatic, but I’m almost positive a tear rolled down my cheek at first bite.

I was not soon to forget the concept of bread, vinegar, and fruit. All these years later I still have fun playing with seasonal fruit, different breads, vinegars and herbs, sometimes even adding cheese. There has NEVER been a bad version of this fruit salad, but the one I settled on sharing with you all today is the most simple, tasty, festive summertime party pleasing version I have at the moment.

What is Champagne Vinegar?

Did your pinky just go up in the air? Put that sucker back down! This is really just as simple ol vinegar, like apple cider or balsamic. Made with Chardonnay or Pinot Noir grapes this vinegar is actually mild. Almost floral. Like you’re walking through a field in bloom kinda floral. It’s literally made from sparkling wine so how could it be bad?! It’s the perfect pairing for all things fruit. It can easily be found at most grocery stores and is usually sitting next to red wine vinegar.

While it’s origins are French, other regions now produce this type of vinegar- of which California is one! In France this vinegar is still referred to as “The King of Vinegars”. I guess it’s fine to keep that pinky up after all!

Don’t have access to Champagne Vinegar or simply don’t feel like purchasing an ingredient you aren’t sure you’ll use again? Although, trust me, you will… Don’t fret. You can still make this bomb recipe using white vinegar as well.

I Own This One!
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Let Me Know!

Does this sounds like a fruit salad you’d want to make? If you have any other fun substitution ideas, or decide to make this at home, let me know down below! We all grow together when we share together. I’m convinced that our journey through food and drink is never quite complete. There’s always something new to try, new to learn, and new to appreciate.

While you’re at the sharing and commenting, please Save to Pinterest or Share on Facebook. I need all the support I can get to keep on growing this dream of mine. A place where practical beats perfect- and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy.

Hugs, because handshakes are awkward~

4 Comments

  1. Crystal Manion

    I love champagne vinaigrette!! I can’t wait to try this kind!! This salad looks heavenly, I look forward trying it very soon!

    • There are so many fun variations of this salad you can make too!! The champagne vinegar, fresh peaches and red onion are perfect on a bed of arugula or baby kale! Instead of croutons, serve next to some toast or add cornbread crumbles. Can’t wait to hear what you think 🙂

  2. Samantha Denefe

    I’m ready to start diving into making my own dressings…and adding champagne vinegar to the grocery list! Yum can’t wait to try.

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