Bright, juicy, and wonderfully fragrant, this salad pairs warm, caramelized peaches from the grill with fresh berries, salty feta, and crisp nuts. A light mustard-lemon dressing pulls everything into balance — ideal for a summer lunch or an elegant starter for guests.
Ingredients
- Peaches — 3, sliced; grill in a grill pan until marked and lightly caramelized
- Arugula — 120g (4 1/4 oz)
- Red onion — 1/2, thin half-moons
- Blackberries — 150g (5 1/3 oz)
- Blueberries — 100g (3 1/2 oz)
- Feta cheese — 120g (4 1/4 oz), crumbled
- Nuts (pecans or walnuts) — 60g (2 oz)
- Dressing: olive oil — 3 tbsp; Dijon mustard — 1 tsp; lemon juice — 2 tbsp; salt and black pepper — to taste
Step-by-step recipe
- Slice the peaches and sear them on a well-heated grill pan for 2–3 minutes per side, until defined grill marks appear and the fruit takes on a light caramelized edge.
- Arrange the arugula and thinly sliced red onion in a large bowl, then add the warm peach slices.
- Scatter over the fresh blackberries and blueberries, then finish with the crumbled feta and nuts.
- Whisk together the olive oil, mustard, and lemon juice; season with salt and pepper. Drizzle the dressing over the salad and toss gently just before serving.
Nutritional value (per serving)
| Calories | ≈ 365 kcal |
| Protein | ≈ 8 g |
| Fat | ≈ 25 g |
| Saturated fat | ≈ 6.5 g |
| Carbohydrates | ≈ 30 g |
| Fiber | ≈ 7 g |
| Sugars | ≈ 20 g |
| Sodium | ≈ 500 mg |
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Tips and variations
- No peaches? Nectarines work beautifully. In winter, choose ripe but still firm fruit and shorten the grilling time.
- Cheese options: swap feta for soft goat cheese or fresh mozzarella for a gentler finish; brined cheese will bring a sharper salty note.
- Nuts: pecans are softer and sweeter, walnuts are more pronounced. Flaked almonds also work well.
- Adjust the dressing with more lemon juice or mustard; for a spicier edge, add a pinch of chili flakes.
- Serve immediately after dressing so the greens stay crisp.
FAQ
What can I use instead of feta in this salad?
Soft goat cheese will add creaminess, brined cheese gives a saltier edge, and fresh mozzarella keeps the flavor as mild as possible.
Can I make it without a grill pan?
Yes. Use a heavy skillet or the oven broiler. The key is to sear the peaches quickly so they caramelize lightly without breaking down.
How can I prep the salad ahead of time?
Wash and dry the greens and berries, toast the nuts and let them cool, and mix the dressing separately. Grill the peaches shortly before serving, then combine everything at the table.