Here is a Summer Peach Salad with feta, baby greens, cucumbers, basil, mint, candied pecans, and chicken, drizzled with a balsamic vinaigrette. It’s juicy, savory, salty, sweet, crunchy, creamy, and just what you want on a hot summer’s day.
For balsamic vinaigrette:
⅓ cup olive oil
3 tbsp balsamic vinegar
2 tbsp Dijon mustard
Kosher salt, to taste
Cracked black pepper, to taste
6–8 cups mixed salad greens
1 peach, diced
½ cucumber, deseeded and cut in half moons
2 tbsp chopped basil leaves
2 tbsp chopped mint leaves
½ cup chopped candied pecans (I use the Trader Joe’s brand)
½ cup feta cheese crumbles
1 ½ cups diced cooked chicken (I used rotisserie)
⅓ cup balsamic dressing
Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, a pinch of kosher salt and a few turns of cracked black pepper. Whisk together until the dressing is smooth and emulsified. Taste test, and adjust seasoning accordingly.
Prepare salad: In a large bowl, add the salad greens as the base. Top with diced peaches, cucumbers, basil leaves, mint leaves, candied pecans, feta cheese and chicken. Drizzle with balsamic vinaigrette just before serving. Or serve the dressing on the side.
Leftover dressing will keep in an airtight container for up to 2 weeks.
Undressed salad (without herbs and nuts) can be prepped and stored in an airtight container in the fridge for up to 5 days. Finish with nuts, herbs and dressing just before serving.
Keywords: stone fruit, vinaigrette, greens