Peach Salad with Mint & Pistachios

Peach Salad with Mint, Pistachios and Coriander Yogurt / @loveandlemons

Is anyone else wondering how it’s August already? After some morning blog reading, I’ve suddenly realized that everyone else has gone (and come back from!) a summer vacation and we somehow forgot to plan one of our own. We’ve been talking about a number of trip ideas since last winter but that’s just the problem – it’s been all talk. Talk followed by excuses, followed by projects and general life busy-ness.

So… help? What would be a fun trip for late August/early September? I’m drawing a blank and would love some suggestions. It could be near or far… preferably with temps less than 100 degrees… and of course someplace with great food!

Peach Salad with Mint, Pistachios and Coriander Yogurt / @loveandlemons

Speaking of 100 degrees – this has become my favorite “it’s way too hot out” refreshing summer salad. Any stone fruit will work here, but lately I’ve been savoring the last of Texas peach season. I just love this combo of juicy peaches, peppery arugula and creamy greek yogurt dusted with ground coriander and crushed pistachios.

Make it a full meal by serving it next to some simply-grilled fish. Or try tossing in some chickpeas or other veggies you might have on hand. (I used thinly sliced zucchini here, but it’s also delicious with ribbons of peeled carrots). It’s also great for a quick throw-together lunch if you mix up the yogurt ahead of time.

Peach Salad with Mint, Pistachios and Coriander Yogurt / @loveandlemons

peach salad with mint & pistachios

Serves: serves 2
  • a few handfuls of arugula or baby salad greens
  • drizzle of olive oil
  • 1 zucchini, julienned
  • 2-3 ripe peaches, sliced
  • ¼ cup pistachios, toasted and crushed
  • a few sprigs of mint
coriander yogurt:
  • ½ cup greek yogurt
  • splash of olive oil
  • squeeze of lemon
  • a few pinches of dried coriander
  • salt & pepper
  1. In a small bowl, stir together: greek yogurt, a drizzle of olive oil, a squeeze of lemon, a pinch of ground coriander, salt & pepper. Chill until ready to use.
  2. Toss arugula with a little bit of olive oil. Place it into 2 shallow bowls and top with zucchini slices, peaches, mint, a dollop of yogurt, a small dusting of coriander, crushed pistachios, salt and pepper.

I use this julienne peeler for my zucchini, you could also slice thin ribbons with a regular vegetable peeler.


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  1. Wow, almost peach time! Just pinned this recipe for early summer. Thank you!

  2. Ann T

    Making this tonite! I bought the ingredients over my lunch time so I could make it.
    Suggest a lovely time in Victoria or Vancouver BC, or Seattle area. The fruit (berries) and seafood is phenomenal – I love Montreal on the other end as well..

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.