Description
A refreshing and vibrant Peach and Blueberry Summer Salad featuring baby greens, ripe peaches, sweet blueberries, creamy feta, and crunchy Marcona almonds, dressed with a tangy white balsamic vinaigrette. Perfect for a light, healthy, and colorful summer meal.
Ingredients
Scale
Salad Ingredients
- 5 ounces baby greens
- 2 ripe peaches, peeled and diced
- 1/2 cup blueberries
- 1/2 cup crumbled feta cheese
- 1/3 cup Marcona almonds, chopped
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 3 tablespoons good quality white balsamic vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: Place the baby greens in a large bowl or on a serving platter. Add the peeled and diced peaches, blueberries, crumbled feta cheese, and chopped Marcona almonds evenly on top.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil and white balsamic vinegar. Add a pinch of sea salt and a few turns of freshly ground black pepper, adjusting seasoning to taste.
- Toss and Serve: Drizzle the dressing over the salad ingredients to your liking and gently toss to combine all elements well. Taste and adjust seasoning with additional sea salt and pepper if needed. Serve immediately for the freshest flavor.
Notes
- Peel peaches for a smoother texture; however, you can leave the skin on if preferred for added fiber.
- Use fresh, ripe peaches and blueberries to maximize the salad’s natural sweetness.
- Marcona almonds add a distinctive rich, buttery crunch—substitute with regular almonds if unavailable.
- Adjust the amount of dressing depending on your preference for a lighter or more robust flavor.
- Serve this salad chilled or at room temperature for best taste.
