Description
A refreshing summer salad combining sweet fresh peaches, salty feta cheese, crisp greens, and a simple balsamic dressing.
Ingredients
Scale
- 6 cups mixed greens (such as arugula or butter lettuce)
- 3 ripe peaches, sliced
- 6 ounces feta cheese, crumbled
- 1/2 cup pecans, toasted
- 1/4 cup fresh basil leaves, roughly chopped
- For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until combined. Season with salt and pepper. Set aside.
- If using fresh peaches, slice them thinly. For added flavor, you can lightly grill the peach slices for 1-2 minutes per side until slightly softened.
- In a large bowl, combine the mixed greens, sliced peaches, and toasted pecans.
- Gently toss the salad ingredients with about half of the prepared vinaigrette. Add more dressing as needed, but avoid over-dressing.
- Transfer the salad to serving plates or a platter. Sprinkle the crumbled feta cheese and chopped fresh basil evenly over the top.
- Serve immediately.
Notes
- Arugula works well because its peppery flavor balances the sweetness of the peaches.
- For a protein addition, top the salad with 6 ounces of grilled chicken breast per serving.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
- If you prefer a tangier dressing, substitute the honey with 1 teaspoon of maple syrup.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Lunch
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 450
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
- Cholesterol: 25