Description
A fresh, sweet, and savory peach salad made with juicy ripe peaches, tender greens, creamy cheese, and a light homemade dressing—perfect for a quick summer meal.
Ingredients
- 4 cups baby spinach or arugula
- 2 ripe peaches, thinly sliced
- ¼ cup crumbled feta or goat cheese
- ¼ cup thinly sliced red onion (optional)
- ¼ cup toasted pecans or sliced almonds
- 2 tablespoons chopped fresh basil or mint
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
1. Whisk together the olive oil, balsamic vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar. Set aside.
2. Thinly slice the peaches. Slice the red onion if using, and toast the nuts in a dry skillet for 2 to 3 minutes until fragrant. Let the nuts cool.
3. Place the greens in a large bowl or spread them on a serving platter. Add the peach slices, red onion, crumbled cheese, toasted nuts, and chopped herbs.
4. Drizzle with the prepared dressing just before serving. Toss gently to coat evenly and serve immediately.
Notes
For a smoky twist, grill the peaches. Preheat a grill or grill pan to medium heat. Halve the peaches and remove the pits. Brush the cut sides lightly with olive oil and grill for 2 to 3 minutes per side until grill marks appear. Let cool slightly, then slice and add to the salad.
Use arugula for a peppery bite or baby spinach for a milder flavor.
Serve immediately after dressing to keep the greens crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg