Here is a simple and delicious recipe to create the vibrant salad pictured above, perfect for a refreshing summer meal or side dish.
Introduction
Celebrate the sweetness of summer peaches with this incredibly simple and beautiful Peach Feta Salad. The combination of ripe, juicy fruit, creamy and salty feta cheese, and aromatic fresh basil, all tied together with a simple balsamic glaze, creates a sophisticated flavor profile that takes just minutes to assemble.
Peach Feta Salad Recipe
Yields: 2 large main-course salads or 4 side salads Prep time: 10 minutes
Ingredients
4 ripe, firm peaches, sliced into wedges
½ cup crumbled feta cheese (good quality, in brine if possible)
½ cup fresh basil leaves, torn or roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon high-quality balsamic glaze (or a balsamic reduction)
A pinch of flaky sea salt (optional, as feta is salty)
Freshly ground black pepper, to taste
(Optional garnish) 2 tablespoons toasted sliced almonds
Instructions
Prepare the Peaches: Wash and dry the peaches. Cut them in half, remove the pit, and slice each half into approximately 4-6 wedges. Arrange the peach slices elegantly on a large platter or in a wide, shallow serving bowl.
Add the Feta and Herbs: Scatter the crumbled feta cheese evenly over the peach slices. Disperse the torn or chopped fresh basil leaves over the top.
Drizzle and Season: Uniformly drizzle the extra virgin olive oil across the entire salad. Follow with a light drizzle of the balsamic glaze. Grasp the pepper mill and add a generous grinding of fresh black pepper over the top. Add a tiny pinch of flaky sea salt if desired, tasting first to ensure it's needed.
Finish and Serve: If you are using toasted almonds, sprinkle them on last for a nice crunch. Serve immediately at room temperature for the best flavor.
Tips for Success
Peaches: Use peaches that are ripe but still slightly firm. Overly soft peaches will make the salad messy, while peaches that are too hard will lack flavor.
Basil: Always tear fresh basil leaves just before serving; pre-cutting or chopping them too early causes them to oxidize and turn black.
Balsamic Glaze: This recipe uses a thick balsamic glaze (or reduction), not plain balsamic vinegar. The glaze is sweeter and thicker, and it clings beautifully to the peaches without making the salad watery. You can buy pre-made glaze or easily make your own by simmering a cup of balsamic vinegar until it's reduced by half.
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