Description
A light and tangy salad featuring fresh fruits, crisp greens, and a delicious dressing, perfect for warm weather.
Ingredients
- 6 cups mixed baby greens (arugula, spinach, and butter lettuce)
- 2 ripe peaches or nectarines, sliced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted walnuts or pecans, chopped
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the produce: Wash and dry the greens and herbs thoroughly. Slice peaches, tomatoes, cucumber, and onion so everything is ready to toss.
- Make the dressing: In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, a pinch of salt, and a few grinds of pepper. Whisk or shake until emulsified.
- Toast the nuts: In a dry skillet over medium heat, toast walnuts or pecans for 3–5 minutes until fragrant, stirring frequently. Let cool slightly.
- Assemble the salad: In a large bowl, layer greens, sliced peaches, cucumber, tomatoes, onion, and basil. Sprinkle feta and toasted nuts over the top.
- Dress just before serving: Drizzle dressing over the salad and toss gently to coat. Taste and adjust seasoning with more salt or pepper if needed.
Notes
For a heartier meal, add shredded grilled chicken or chilled pasta. Keep salad components separate when storing leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American