Description
There’s something magical about the flavor of a sun-ripened peach. Juicy, sweet, and full of summer energy, peaches are one of those fruits that shine in both sweet and savory dishes.
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
For the dressing:
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
Step 1: Start by whisking together the olive oil, vinegar or lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Set the dressing aside.
Step 2: Thinly slice the peaches. No need to peel them unless the skin is thick or fuzzy. 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.
Step 3: Place the greens in a large bowl or spread them on a serving platter. Add the peach slices, red onion, crumbled cheese, nuts, and chopped herbs.
Step 4: Drizzle with the prepared dressing just before serving. Toss gently to coat everything evenly and serve immediately.
Notes
Preheat a grill or grill pan to medium. Halve the peaches and remove the pits. Brush the cut sides lightly with olive oil. Grill each side for 2 to 3 minutes, until you see distinct grill marks. Let them cool slightly, then slice and add to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (optional grilling: 5 minutes)
- Category: Lunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 10g
- Fat: 14g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
Keywords: Peach Salad