Description
A refreshing summer salad bursting with sweet peaches, juicy blueberries, creamy feta, and crunchy toasted nuts all tied together with a honey-lemon vinaigrette. This easy, no-cook dish is perfect for warm-weather dining.
Ingredients
Units
Scale
- 3 ripe peaches (sliced)
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion (thinly sliced)
- 5 oz arugula or mixed greens
- 1/4 cup toasted pecans or walnuts
- Fresh mint leaves (optional, for garnish)
- For the Dressing:
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp lemon juice (or white balsamic vinegar)
- 1/2 tsp Dijon mustard
- Salt and black pepper (to taste)
Instructions
- Wash and slice the peaches; rinse the blueberries; thinly slice the red onion.
- Toast the nuts in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- In a small jar, whisk together all dressing ingredients.
- In a large serving bowl, layer greens, fruit, onion, and feta.
- Top with toasted nuts.
- Drizzle dressing over the top and toss gently just before serving.
Nutrition
- Calories: 210
