Ingredients
3–4 medium ripe peaches, sliced into wedges
5 oz (about 5–6 cups) fresh arugula
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped fresh mint leaves
3 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions
1. Gently wash and slice peaches in half, remove pit, and cut into thin wedges.
2. Peel and thinly slice red onion. If desired, soak in cold water for 5-10 minutes to mellow flavor, then drain.
3. Wash and roughly chop fresh mint leaves.
4. In a large mixing bowl, spread arugula as the base.
5. Arrange sliced peaches, red onion, and crumbled feta over arugula. Sprinkle chopped mint on top.
6. In a small bowl or jar, whisk together olive oil, balsamic glaze, salt, and black pepper until combined.
7. Drizzle dressing over salad and toss gently to coat all ingredients.
8. Serve immediately for best freshness.
Notes
Best served fresh. For prep ahead, keep dressing separate and slice peaches just before serving. For a milder onion flavor, soak slices in ice water. To add protein, top with grilled chicken, shrimp, chickpeas, or quinoa. For extra crunch, add toasted pecans or walnuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, tossed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 245
- Sugar: 18g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 17mg