Peach Feta Salad Recipe

There’s something magical that happens when sweet, juicy peaches meet creamy, salty feta. Add a little crunch from toasted nuts, a handful of peppery greens, and a simple honey vinaigrette, and you’ve got a salad that basically screams summer. It’s sweet, savory, fresh, and ridiculously easy to pull together.

I started making this salad one July when we had way too many peaches ripening all at once. We’d already done the cobbler, the smoothies, the jam. I wanted something simple and savory—and wow, this one hit the spot. My husband, who “doesn’t really like fruit in salad,” now requests this one weekly when peach season rolls around.

This is the kind of dish that makes you feel like you’re eating at a little café on a warm patio with a cold drink in hand. But guess what? It only takes about 10 minutes to make.

Why You’ll Love This Recipe

• Bright, fresh flavor: Sweet peaches, tangy feta, and herby greens are the dream team.
• Quick & easy: Ready in 10 minutes, no stove required.
• Beautiful presentation: Looks like it came out of a fancy restaurant kitchen, but it’s crazy simple.
• Versatile: Serve as a side or turn it into a meal with grilled chicken or chickpeas.
• Perfect for summer: Best way to use up ripe peaches when they’re at their sweetest.

Prep Time and Servings

• Total Time: 10 minutes
• Servings: 4 as a side, 2 as a main
• Calories per serving (as a side): ~200
• Protein: 5g | Carbs: 15g | Fat: 14g

Ingredients

For the Salad:

• 3–4 ripe peaches, sliced or chopped
• ½ cup crumbled feta cheese
• 4 cups arugula, spring mix, or baby spinach
• ¼ cup thinly sliced red onion
• ¼ cup chopped fresh mint or basil (optional but highly recommended)
• ⅓ cup toasted almonds, walnuts, or pecans (your pick)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or white balsamic
• 1 teaspoon Dijon mustard
• 1–2 teaspoons honey (depending on how sweet your peaches are)
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Make the Dressing

• In a small bowl or jar, whisk together the olive oil, vinegar, Dijon, honey, salt, and pepper.
• Taste and adjust as needed—add more honey if your peaches are tart, or a little extra vinegar if you want more tang.

Shortcut: You can also shake everything together in a mason jar—fast and mess-free.

Step 2: Assemble the Salad

• In a large bowl or on a platter, layer the greens, peach slices, red onion, and herbs.
• Drizzle with about half of the dressing and toss gently to coat.

Tip: If you’re serving this later, keep the dressing separate and toss right before serving to avoid soggy greens.

Step 3: Finish with Feta and Nuts

• Sprinkle the crumbled feta and toasted nuts over the top.
• Add a final drizzle of dressing and a few cracks of fresh pepper.

Pro Tip: Toasting the nuts brings out their flavor big time. Just add them to a dry skillet over medium heat for 3–5 minutes, stirring often, until golden and fragrant.

How to Serve

This salad works beautifully in a few different ways:

• As a side dish: Serve alongside grilled chicken, beef kebabs, or roasted salmon.
• As a main: Add protein like grilled chicken, shrimp, or chickpeas to bulk it up.
• With bread: Pair with warm pita, flatbread, or crusty sourdough.
• For brunch: Serve with quiche or egg muffins for a summer-y brunch spread.

Additional Tips

1. Use ripe peaches: They should give slightly to the touch but not be mushy. If they’re underripe, let them sit on the counter a day or two.
2. Chill your greens: Cold greens give the salad that crisp, refreshing vibe.
3. Try different cheeses: Goat cheese, burrata, or even grilled halloumi are delicious swaps.
4. Make ahead: You can slice the peaches and mix the dressing ahead of time—just assemble when ready to serve.
5. Balance flavors: If the salad is too sweet, add more feta or a dash of lemon juice. Too salty? Toss in a few extra greens.

Recipe Variations

• Vegan: Use a plant-based feta or skip the cheese and add avocado for creaminess.
• Spicy twist: Add a sprinkle of chili flakes or drizzle with hot honey.
• Grilled peaches: For an extra smoky flavor, grill halved peaches for a minute or two before slicing.
• Crunch factor: Add crispy chickpeas or roasted pumpkin seeds.
• Add grains: Toss with cooked quinoa, farro, or couscous for a hearty grain salad.

Storage

This salad is best fresh, but if you have leftovers:

• Fridge: Store in an airtight container for up to 1 day. The greens will wilt, but the flavor’s still great.
• Dressing: Keeps in the fridge for up to a week—just give it a good shake before using.

Special Equipment

No special equipment needed, but here’s what makes prep even easier:

• Sharp knife: For clean peach slices and fine onion slivers.
• Mason jar: Perfect for mixing and storing the dressing.
• Salad spinner: Helps keep your greens crisp and dry.

FAQ

Can I use canned or frozen peaches?
Fresh is best, but if using canned, go for ones in juice (not syrup) and drain well. Frozen can work if thawed and patted dry.

Can I prep this in advance?
Yes—slice peaches and mix the dressing ahead of time. Store them separately and toss everything together right before serving.

What’s the best substitute for feta?
Goat cheese or crumbled queso fresco work great. For dairy-free, try avocado or plant-based feta.

Is it okay to use nectarines instead?
Absolutely! They’re very similar in flavor and texture, and you don’t have to peel them.

What nuts work best?
Toasted almonds, pecans, walnuts, or even pistachios. Chop them finely so they sprinkle evenly over the salad.

Can I make this nut-free?
Yes—just skip the nuts or use roasted seeds like sunflower or pumpkin for crunch.

Is this salad kid-friendly?
Surprisingly, yes! The sweet peaches help win them over. You can also serve components separately if needed.

Can I turn this into a wrap or sandwich?
Totally—tuck it into a pita with some grilled chicken or hummus for a portable lunch.

What if my peaches are too firm?
Let them sit in a brown paper bag for a day or two to ripen faster.

How do I keep sliced peaches from browning?
Toss them in a little lemon juice after slicing to keep them fresh and bright.

Conclusion

This Peach Feta Salad is sunshine in a bowl—sweet, salty, fresh, and full of texture. Whether you’re pulling together a quick lunch, prepping a picnic side, or looking for something light to go with dinner, it’s one of those go-to recipes that never gets old.

If you make it, I’d love to see how it turns out! Snap a photo and tag me—I love seeing your beautiful summer creations.

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