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Peach Feta Salad

A sweet-tangy summer salad combining juicy peaches with creamy feta cheese, peppery arugula, and toasted walnuts in a honey balsamic dressing.
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Prep Time 15 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large ripe peaches, sliced
  • 6 oz feta cheese, crumbled
  • 4 cups baby arugula or mixed greens
  • 1/4 red onion, thinly sliced
  • 1/2 cup toasted walnuts
  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • Fresh mint leaves for garnish

Method
 

  1. Whisk together honey, olive oil, and balsamic vinegar in a small bowl until smooth and glossy. The honey should completely dissolve. Add salt and set aside.
  2. Slice peaches into wedges, removing the pit. Choose peaches that give slightly when pressed but aren't mushy.
  3. Heat a dry skillet over medium heat and toast walnuts for 3-4 minutes until fragrant and lightly golden.
  4. Arrange arugula on a large platter or individual plates. Layer peach slices over the greens, then scatter crumbled feta and red onion slices.
  5. Drizzle the honey balsamic dressing evenly over everything, then top with toasted walnuts and fresh mint leaves. Serve immediately.

Notes

Choose peaches that give slightly when pressed but aren't mushy. Don't overdress the salad to prevent wilting. Store components separately for up to 2 days and assemble just before serving. Peaches can be sliced up to 4 hours ahead if tossed with lemon juice. Budget-friendly substitutions include sunflower seeds for walnuts, goat cheese for feta, or spinach for arugula.