A healthy, quick summer salad using fresh peaches, feta and pecans. A surprising way to use fresh peaches – delicious and tasty.
I had a peach and nut salad recently that was like a big candy salad. The peaches were sweet, the nuts were candied and the dressing was sweet. It was a sugar overload. I think when adding fruit to a salad you need to balance out the sweetness.
This peach, feta and pecan salad is the perfect example – the peaches are sweet but the salty feta and a simple, bright white wine vinaigrette balances things out – all you need to add are some mixed greens, crunchy nuts and a little red onion and you’re done.
You want to make sure that you use really ripe peaches – the peaches are what makes this salad.
I know people are starting to talk about the fall but it’s really hot here and it’s going to be hot for the next two weeks. So this salad is still in order for toasty, hot Los Angeles.
This salad comes together quickly – in about 10 minutes. It doesn’t take very long to prep all your ingredients and I think the best way to toss this salad is with your hands. It’s a delicate salad and needs a light touch so it doesn’t fall apart. So if you don’t mind getting your hands covered in a little vinaigrette – then give it a toss!
A couple of notes:
This is a delicate salad so you’ll want to divide the dressing in half. Toss the first half of the dressing with the mixed greens. Add the remaining ingredients to the dressed mixed greens and toss with the second half of the vinaigrette. Toss gently so that the peaches and feta keep their shape.
Before mincing your onion, soak the slice of onion for a couple of minutes in a little water – this will remove some of the harsh, raw onion taste.
You can swap out nectarines for peaches. I can’t help but wonder if plum would be good – let me know if you try them instead.Print
Peach, feta and pecan salad
A quick, fresh salad using peaches, feta and pecans.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 to 4 1x
- A 5 oz bag mixed spring greens
- 2 peaches – sliced
- 2 oz of feta cheese – diced
- 1/2 cup of pecans
- 2 tbs minced red onion
- 4 tbs olive oil
- 2 tbs white wine vinegar
- 1 tps honey – 1 small squeeze
- 6 twists of black pepper from a pepper mill
- Wash and dry the mixed spring greens and set aside.
- Slice peaches, dice feta and mince the red onion.
- Whisk together olive oil, white wine vinegar, honey and black pepper.
- Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.