Description: This vibrant and refreshing salad is the perfect embodiment of summer. Sweet, juicy peaches and plump blueberries mingle with salty feta, crunchy pecans, and crisp mixed greens, all tossed in a tangy and sweet homemade balsamic vinaigrette. It’s quick, easy, and bursting with flavor, making it an ideal side dish or light meal.
Ingredients:
- 3 cups mixed salad greens (such as spring mix, romaine, or spinach)
- 1 ripe peach, thinly sliced
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans, toasted
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Preparation:
Step 1: Prepare the Greens: Begin by thoroughly washing and drying your mixed salad greens. Excess moisture will prevent the dressing from adhering properly, resulting in a watery salad. A salad spinner is highly recommended for achieving perfectly dry greens. Once dry, place the greens in a large salad bowl. If using larger lettuce leaves, consider tearing them into smaller, bite-sized pieces for easier eating.
Step 2: Prepare the Peach: Choose a ripe but firm peach. The peach should yield slightly to gentle pressure but shouldn’t be overly soft. Wash the peach thoroughly and slice it thinly. For visual appeal, you can create uniform slices or opt for a more rustic, asymmetrical cut. Add the sliced peaches to the salad bowl with the greens.
Step 3: Prepare the Blueberries: Gently rinse the blueberries under cool water, removing any stems or leaves. Pat them dry with a paper towel. Add the blueberries to the salad bowl with the greens and peaches. The vibrant blue of the blueberries will add a beautiful contrast to the other ingredients.
Step 4: Prepare the Pecans: Toasting the pecans enhances their flavor and adds a delightful crunch to the salad. You can toast them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned (about 3-5 minutes), or spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Watch them carefully to prevent burning. Once toasted, let them cool slightly and chop them coarsely. Add the chopped pecans to the salad bowl, along with the feta cheese. The combination of the salty feta and nutty pecans creates a wonderful savory element.
Step 5: Prepare the Balsamic Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard. Start by adding the balsamic vinegar, then whisk in the honey until it is fully dissolved. The honey will help to emulsify the vinaigrette, preventing it from separating. Next, add the Dijon mustard, which will add a subtle tang and further enhance the emulsification. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is smooth and well combined. Season with salt and freshly ground black pepper to taste. Be sure to taste and adjust the seasoning as needed. You may prefer a little more honey for sweetness or a touch more mustard for tanginess.
Step 6: Assemble the Salad: Just before serving, drizzle the balsamic vinaigrette over the salad. Start with a small amount and gently toss the salad to coat the ingredients evenly. Add more dressing as needed, but be careful not to overdress the salad, as this can make it soggy.
Step 7: Serve Immediately: For the best flavor and texture, serve the salad immediately after dressing it. If you prefer, you can chill the salad in the refrigerator for up to an hour before serving to allow the flavors to meld together.
Why You Will Love This Recipe:
This Summer Peach & Blueberry Salad is a delightful combination of flavors and textures that is both satisfying and refreshing. The sweetness of the peaches and blueberries complements the tangy balsamic vinaigrette, while the salty feta and crunchy pecans add a delightful contrast. It’s incredibly easy to make and requires minimal cooking, making it perfect for busy weeknights or summer gatherings. The salad is also visually appealing, with its vibrant colors and textures. This salad is also incredibly versatile; you can easily customize it to your liking by adding other fruits, vegetables, or proteins. It’s a celebration of summer flavors in every bite! Furthermore, it is healthier than your average salad as it is packed with fruits and nutrients.
Serving Suggestions:
- Serve as a light lunch or a side dish with grilled chicken, fish, or pork.
- Pair it with a crusty baguette and a glass of chilled white wine for a simple yet elegant meal.
- Add grilled shrimp or chicken for a more substantial salad.
- Use it as a topping for toasted baguette slices for a delicious appetizer.
- Serve it alongside a cheese board for a sophisticated touch.
- Bring it to a potluck or picnic – it’s always a crowd-pleaser!
Tips:
- Use ripe but firm peaches for the best texture and flavor.
- Toast the pecans for enhanced flavor and crunch.
- Make the balsamic vinaigrette ahead of time and store it in an airtight container in the refrigerator.
- Don’t overdress the salad, as this can make it soggy.
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
- Experiment with other fruits, such as raspberries, strawberries, or blackberries.
- Add other vegetables, such as cucumber, red onion, or avocado.
- If you don’t have pecans, you can use walnuts, almonds, or pumpkin seeds.
- For a vegan option, omit the feta cheese or substitute it with a plant-based feta alternative.
Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes
Nutritional Information: (Approximate, per serving – assuming 4 servings)
- Calories: 350
- Protein: 5g
- Sodium: 200mg
Conclusion:
The Summer Peach & Blueberry Salad with Balsamic Vinaigrette is a simple, yet elegant dish that captures the essence of summer. It’s quick to prepare, adaptable to your preferences, and bursting with fresh, vibrant flavors. Whether you’re looking for a light lunch, a refreshing side dish, or a delightful appetizer, this salad is sure to impress. Enjoy the bounty of summer with this delicious and nutritious recipe!
Questions and Answers About This Recipe:
- Question: Can I make this salad ahead of time? Answer: While it’s best to serve the salad immediately after dressing it, you can certainly prepare the individual components ahead of time. Wash and dry the greens, slice the peaches, rinse the blueberries, toast the pecans, and crumble the feta. Store each component separately in airtight containers in the refrigerator. You can also make the balsamic vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to a week. When ready to serve, simply combine the ingredients and drizzle with the dressing. However, be mindful that if the salad sits too long after being dressed, the greens can wilt and the peaches can become soggy.
- Question: I don’t have balsamic vinegar. Can I substitute it with something else? Answer: Yes, you can substitute balsamic vinegar with other types of vinegar, although the flavor will be slightly different. Red wine vinegar is a good alternative, as it has a similar tanginess to balsamic vinegar. You can also use apple cider vinegar, which has a milder flavor. Start with a smaller amount of the substitute vinegar, as some vinegars are more acidic than balsamic. You may also need to adjust the amount of honey to balance the acidity.
- Question: I am allergic to nuts. What can I use instead of pecans? Answer: If you have a nut allergy, you can easily substitute the pecans with other toppings that provide a similar crunch and texture. Toasted sunflower seeds or pumpkin seeds are excellent alternatives. You can also use crispy croutons or even toasted coconut flakes for a different flavor profile. Just make sure to choose an option that is safe for your specific allergy.
- Question: Can I add protein to this salad to make it a complete meal? Answer: Absolutely! Adding protein to this salad is a great way to make it a more substantial and satisfying meal. Grilled chicken, shrimp, or salmon are all excellent choices. You can also add chickpeas, lentils, or quinoa for a vegetarian or vegan option. If you’re using leftover cooked protein, make sure it’s chilled before adding it to the salad.
- Question: How long will the balsamic vinaigrette last in the refrigerator? Answer: The balsamic vinaigrette will last for up to a week in the refrigerator, stored in an airtight container. The honey and mustard act as emulsifiers, helping to keep the dressing from separating. However, it’s still a good idea to give it a good shake or whisk before using, as some separation may occur over time. If you notice any signs of spoilage, such as an off odor or discoloration, discard the dressing.
