Description
This Simple Peach Feta Salad Recipe is your ticket to a quick, colorful dish that screams summer. I’ve made it a million times, and it never fails to impress with its sweet peaches, creamy feta, and crunchy almonds. Perfect for a weeknight side or a fancy brunch, it’s ready in 15 minutes. My family devoured it at our last picnic, and I bet yours will, too!
Ingredients
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3 ripe peaches (about 1.5 lbs), pitted and sliced (I go for freestone peaches—they’re easier to cut)
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4 cups (120g) mixed greens, washed and dried (arugula and spinach are my faves for that peppery bite)
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1/2 cup (75g) crumbled feta cheese (sheep’s milk feta is worth the splurge)
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1/4 cup (30g) sliced almonds, toasted (toasting them yourself is a game-changer)
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3 tablespoons (45ml) extra-virgin olive oil (a fruity one makes it pop)
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1.5 tablespoons (22ml) balsamic vinegar (get the thick, aged kind)
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1 teaspoon (5ml) honey (just a smidge to balance things out)
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1/4 teaspoon kosher salt (don’t skip it!)
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1/8 teaspoon black pepper, freshly ground (for a little zing)
Instructions
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Prep the Peaches: Slice peaches into 1/4-inch wedges. I keep the skin on for color, but peel if you like. (Pop super-ripe ones in the fridge for 10 minutes to make slicing a breeze.)
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Toast the Almonds: Spread almonds in a dry skillet over medium heat. Stir for 3-4 minutes until golden. I burned a batch once—oops—so watch closely! Set aside to cool.
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Make the Dressing: Whisk olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. I always taste and tweak the honey a bit. This dressing’s the heart of the Simple Peach Feta Salad Recipe.
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Assemble the Salad: Toss greens in a large bowl. Top with peach slices, feta, and almonds. Drizzle dressing over everything. I scatter it evenly for perfect bites.
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Serve Immediately: This Simple Peach Feta Salad Recipe shines when fresh. Serve right away to avoid soggy peaches (learned that at a picnic the hard way!).
Notes
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If peaches aren’t in season, canned ones packed in juice work in a pinch—just drain well. I tried this in winter, and it was decent but not as vibrant.
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Want to prep ahead? Store greens, peaches, and feta separately in the fridge and assemble just before serving. I’ve found this keeps everything crisp.
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For a fun twist, try grilling the peaches. I did this for a barbecue, and everyone raved about the smoky flavor!
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Equipment:
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Large mixing bowl
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Small whisk or fork
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Skillet (for toasting almonds)
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Sharp knife and cutting board
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- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American