4 Peach Recipes for a Perfect Summer Meal

June 28, 2023

Nikki Glekas of Nikki Glekas Collective created 4 recipes using peaches that are a perfect summer meal, paired with a refreshing mojito.

Peach Salsa with Chilean Sea Bass Recipe


This peach salsa is one of our favorite condiments of summer. It is a lively addition to the sea bass, which is a delicious mild, white fish. You’ll find that this is a light and refreshing meal for warm summer nights!

Serves 6
Timing: 15 minutes prep, 25 minutes cooking and resting


  • 2 peaches, diced into ¼’’ pieces
  • ¼ red onion, finely chopped
  • ½ jalapeño pepper
  • 2 tomatoes, finely diced
  • 1 tbsp lemon juice
  • ½ bunch cilantro, finely chopped
  • Salt, to taste Pepper, to taste
  • 2.5 lbs Chilean sea bass
  • 6 tbsp olive oil


  1. Preheat the oven to 425. While the oven is pre-heating bring a large oven-safe pan to high heat.
  2. Generously rub 3 tbsp of olive oil on your fish to coat and when finish salt each side. Once the pan is nice and hot, add the remaining 3 tbsp of olive oil to the pan. You’ll know the pan is ready when the oil shimmers. Place the fish skin side down, and let it cook for about 5 minutes. Do not move it! This will ensure that your skin will remain crispy. After 5 minutes, flip your fish and cook the flesh side for an additional 5 minutes. After 5 minutes, pop into the oven for 5 more minutes, or until desired doneness is achieved. While your fish is resting, make your salsa.
  3. In a medium mixing bowl make the salsa by adding the peaches, red onion, pepper, tomatoes and some salt and pepper and tossing to combine. Sprinkle the lime juice and salt and pepper over the peach mixture and toss again. Finally, add the cilantro and gently stir it into the salsa until it’s completely incorporated.
  4. Place your fish on a platter and add the salsa on top. Be as generous with the salsa as you’d like!
  5. Enjoy!

Grilled Peach Caprese Salad Recipe


This is a fun twisted on a traditional summer salad. I find the peaches add a nice sweet flavor that pairs so well with the fresh basil.

Serves 6
Timing: 15 minutes prep, 8 minutes grilling


  • 3 peaches, cut in 1’’ slices
  • 2.5 oz baby arugula
  • 8 oz fresh mozzarella, I use mini balls
  • 16 oz heirloom cherry tomatoes
  • Salt, to taste Pepper, to taste
  • Fresh Basil, chiffonade for garnish
  • Balsamic glaze, for garnish
  • Toasted bread, optional


  1. Bring the grill to medium high heat. Once your grill is hot, grill the peaches on each side for about 3 minutes, or until caramelized and light grill marks are visible. Remove to a plate to cool.
  2. Add the mozzarella and tomato to a mixing bowl, and toss with olive oil, salt and pepper.
  3. Arrange the arugula on the platter to be a bed for the salad.
  4. Carefully place the tomato and mozzarella on top.
  5. Once the peaches have cooled slightly, place them on top of the mozzarella and tomato.
  6. Drizzle with balsamic glaze and top with your basil.
  7. Enjoy!

Mini Peach Pies Recipe


These are one of my favorite desserts of summer. I made these handheld so they are easier to serve at parties or pack for picnics. If you are eating these at home, I recommend warming them in the oven and serving them with vanilla ice cream.

Serves 10
Timing: 15 minutes prep, 15 Baking


  • 1 Box of your favorite pre-made pie crust, I use Pillsbury
  • 1 peach, diced into ½’’ pieces
  • ½ tbsp all-purpose flour
  • ½ tbsp granulated sugar
  • ½ tbsp brown sugar
  • ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp butter, divided into 10 equal portions (slivers)
  • 1 egg white
  • Sanding sugar, for tops of pies


  1. Preheat your oven to 425
  2. Add the chopped peaches, sugars, flour, and spiced to a mixing bowl and mix well to combine. Set aside.
  3. Roll out the pie dough and using a 3’’circle cookie cutter, cut 20 equal dough pieces.
  4. Place 1/10th of your peach mixture onto one of the rounds. Add a small pad of butter on top of the peaches. Brush the edges of the bottom round with a little bit of egg whites (this will help seal your pie). Using another pie round, place on top and crimp the edges with the back of a fork to seal.
  5. Repeat this process until all pie rounds have been used. You should have 10 mini pies.
  6. Using a sharp knife, cut a few slits in the top of the pie to allow for steam to escape.
  7. Brush the top of the pies with egg whites, and sprinkle the sandingsugar over. Place on a lined baking sheet, and bake for 15 minutes or until the tops of your pies are a beautiful golden brown.
  8. Remove from oven and let them cool slightly before serving.
  9. Serve as is, or with some vanilla ice cream!
  10. Enjoy!

Peach Mojito Recipe


There is nothing better than a refreshing cocktail in the heat of summer. For this cocktail I decided to give it a summery twist with the addition of fresh peach flavor.

Makes one full pitcher
Timing: 10 minutes prep


  • 3 peaches, cut in 1’’ pieces
  • ½ Bunch Mint
  • 6 Oz lime juice
  • 6 oz simple syrup Club soda
  • 12 oz rum, I use a light rum
  • Lime wheels, for garnish


  1. Add the peach, simple syrup and lime juice to a blender and blend until smooth.
  2. Using a mesh strainer and rubber spatula, strain the peach mixture to remove any remaining solids. This will ensure you have a beautiful and silky puree.
  3. In a large pitcher, lightly muddle the mint.
  4. Add the ice, peach mixture, and rum to the pitcher. Stir to combine.
  5. Top with club soda and some lime wheels for garnish.
  6. Enjoy!