Description
A bright, seasonal salad balancing sweet peaches and blueberries with tangy feta, perfect for a light lunch or summer potluck.
Ingredients
- 2 ripe peaches, sliced (or 2 nectarines as a substitute)
- 1 cup blueberries (fresh preferred; frozen can work)
- 1/2 cup feta cheese, crumbled
- 4 cups mixed greens (spinach, arugula, or a spring mix)
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons toasted pecans or almonds, 1 small avocado, diced, 1 teaspoon honey or maple syrup
Instructions
- Wash and dry the fruit and greens.
- Slice peaches into wedges about 1/4-inch thick.
- Thinly slice red onion; soak in cold water for milder flavor if desired.
- Whisk together olive oil and balsamic vinegar in a small bowl.
- Combine mixed greens, sliced peaches, blueberries, and red onion in a large bowl.
- Drizzle dressing over the salad and toss gently.
- Sprinkle crumbled feta over the top; season to taste and serve immediately.
Notes
Best eaten the day it’s made; store leftover components separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American