A Peach And Pesto Salad For Those Who Like To Indulge While Being Healthy

Name: A Peach And Pesto Salad For Those Who Like To Indulge While Being Healthy
Prep time: 25
Cook time: 10
Total time: 35
Ingredients: 1 piece Red bell pepper; 1 piece Yellow bell pepper; 2 tbsp Olive oil; 4 tsp Honey; 4 piece Peaches; 2 piece Blanched leeks (substitute: 2 spring onion bulbs); 10 piece Kalamata olives; 8 piece Ready-to-eat whole grain or seed crackers; 1 tbsp Pesto; 1 tbsp Toasted pine nuts; 2 cup Mesclun or any other salad greens; 0 g A few springs of red amaranth or basil; 0 g A handful microgreens; 0 g Salt & pepper

A fresh take on the classic salad, this roasted peach and pesto combination brings together juicy fruit, savoury pesto, roasted peppers, briny olives and crunchy pine nuts.

Contributed By

Aanchal Poddar

August 13, 2026

A peach and pesto salad of your dreams (Representative image)

Featured in Anayu: Recipes and Stories from Vana, this peach and pesto salad recipe is for those salad enthusiasts who not only enjoy experimenting with their salads but like trying new recipes and flavours in it.

Peaches and pesto may not be the first pairing that comes to mind, but together they make a surprisingly harmonious salad. The ripe fruit brings a gentle sweetness and a juicy softness, while pesto adds the richness of fresh herbs. Topping it with olive oil and toasted pine nuts takes things a notch up while roasting the peaches concentrates natural sugars and gives them a delicate caramelised edge that works beautifully against the savoury elements of the dish.

This salad is also far more substantial than its name might suggest. Sweet bell peppers are roasted until tender, while blanched leeks add a mild, almost buttery flavour. Kalamata olives bring a briny counterpoint, cutting through the sweetness of the fruit and adding just enough intensity. Whole-grain or seed crackers provide a welcome crunch, while a bed of fresh greens keeps the dish light and vibrant.

The dish is particularly suited to warmer months, when peaches are at their ripest, and works well as a light lunch, a side dish or the opening course to a leisurely meal. If peaches are out of season, pears make an equally appealing substitute offering the same balance of sweetness and freshness.

Quick Info

Prep Time 25 min

Cook Time 10 min

Total Time 35 min

Servings 1

Difficulty easy

Ingredients

Red bell pepper - 1 piece
Yellow bell pepper - 1 piece
Olive oil - 2 tbsp
Honey - 4 tsp
Peaches - 4 piece
Blanched leeks (substitute: 2 spring onion bulbs) - 2 piece
Kalamata olives - 10 piece
Ready-to-eat whole grain or seed crackers - 8 piece
Pesto - 1 tbsp
Toasted pine nuts - 1 tbsp
Mesclun or any other salad greens - 2 cup
A few springs of red amaranth or basil
A handful microgreens
Salt & pepper

Instructions

Step-1

Begin with the peppers. Cut them into quarters and then remove the seeds and membranes. Arrange them in a single layer on a baking tray. Drizzle olive oil generously over them and sprinkle with salt. Bake until tender, about 15 minutes at 200°C. Remove from the oven, let them cool and then peel the skin off. Keep aside.

Step-2

Wash and quarter peaches. Remove pits and discard. In a bowl, marinate the peaches with one tablespoon of olive oil, honey, salt and pepper. Place the peaches on a tray and transfer to a preheated oven, set at about 180°C for 10 minutes. To retain the fruit's crunch, take care not to overcook. When done, take the peaches out and let them cool.

Step-3

Season the leeks with salt and pepper. In a serving bowl, lay the peaches and place the leeks on top. Top with Kalamata olives and arrange the crackers on the side.

Step-4

Next, marinate the roasted peppers with salt, pepper and the remaining olive oil. Add all ingredients to a serving bowl. Generously drizzle the pesto over the salad. Adjust the seasoning and garnish with microgreens, amaranth leaves, basil leaves and pine nuts.

Recipe