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Peach and Raspberry Salad

Inspired by an Ottolenghi recipe (his recipes are always a hit, see here and here),  this very summery salad has all the elements of a perfect salad: it’s citrusy, sweet, salty, it has different textures, and it’s so pretty! 

I love adding fruits to salads and initially I wanted to make something resembling this strawberry salad, because it’s one of my favorites and I like adding halloumi to everything. But instead of halloumi, I ended up adding mozzarella balls I had in the fridge and it worked out great, mozzarella and peaches are a great combo after all. But feel free to add pan fried halloumi for all the extra texture and saltiness.

Another ingredient that deserves praise here is watercress. Watercress doesn’t get enough love! I’m here to remind people of how wonderful watercress is, how it’s the perfect addition to any salad, with its buttery and soft texture and its light peppery taste. And it pairs really well with fruit salads, so give watercress a chance.

This salad serves 4 as a side. It’s great with a little salmon, but it’s also a wonderful complement to all sorts of meat – and obviously great on its own!

Peach and Raspberry Salad
Peach and Raspberry Salad
Peach and Raspberry Salad
Peach and Raspberry Salad

The raspberry vinaigrette is delightful and couldn’t be easier, but the best thing about this salad is that you can make it all in one bowl. No need to make the dressing in a separate bowl. I start by making the vinaigrette then I add the other ingredients, toss everything together and serve. That’s it! Easy and unfussy like a perfect summer day.

If you make this peach and raspberry salad please be sure to leave a comment and tag me on Instagram! I’d love to hear from you and I love responding to every comment.

Peach and Raspberry Salad
Peach and Raspberry Salad

Peach and Raspberry Salad



Prep time




  • 2 tbsp red wine vinegar

  • 1 tbsp hot honey

  • 4 tbsp olive oil

  • 1 cup fresh raspberries

  • 1 shallot

  • 3 peaches, halved and pits removed

  • 3 radishes

  • 2 Persian cucumbers

  • 1 cup mozzarella balls

  • 2 cups watercress

  • salt and black pepper


  • Make the vinaigrette: in a large bowl, mix together the vinegar, hot honey, olive oil, salt and pepper. Add the raspberries, lightly crushing them with the back of a fork. Set aside.

  • Prepare the ingredients: thinly slice the shallot and radishes. Cut the peaches into 1/4-inch wedges. Peel (optional) and cut the cucumbers into half moons. 

  • Add shallot, radishes, peaches, cucumber, and mozzarella balls to the bowl.

  • Mix well, taste and adjust seasoning. Serve!

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