Description
This fresh peach salad is bright, juicy, and perfect for summer, with ripe peaches, crisp greens, feta, toasted nuts, basil, and a honey-lemon vinaigrette.
Ingredients
4 medium ripe peaches, pitted and sliced
5 to 6 cups mixed greens, arugula, or baby spinach
1 small cucumber, thinly sliced
1 cup cherry or grape tomatoes, halved
1/4 small red onion, very thinly sliced
1/2 cup crumbled feta cheese or goat cheese
1/3 cup pecans or walnuts, toasted and chopped
1/4 cup fresh basil leaves, sliced
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 tablespoons honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
Instructions
Rinse and dry the peaches, greens, cucumber, tomatoes, and basil.
Slice peaches into wedges, thinly slice cucumber and red onion, and halve the tomatoes.
Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
Toast pecans or walnuts in a dry skillet for 3 to 5 minutes, then cool and chop.
Add greens, cucumber, tomatoes, and red onion to a large bowl.
Drizzle with part of the vinaigrette and toss gently.
Arrange peach slices over the dressed greens.
Top with feta, toasted nuts, and fresh basil.
Drizzle with extra vinaigrette if needed.
Serve immediately.
Notes
Use ripe but firm peaches for the best texture.
Add peaches and nuts just before serving to avoid sogginess.
Swap feta for goat cheese, blue cheese, or a dairy-free option.
Add grilled chicken, shrimp, steak, quinoa, or farro to make it a full meal.
Store dressing separately for best make-ahead results.