This peach salad with feta and green beans combines ripe peach slices, crisp-tender beans, and toasted hazelnuts with a honey-balsamic dressing. Arranged on a platter rather than tossed, it makes a summer starter or side dish without leafy greens.
Why You'll Love This Peach Salad
- A green bean base: Briefly cooked beans give the salad structure without lettuce or other leafy greens.
- Already-toasted hazelnuts: They add crunch without another cooking step during assembly.
- Simple platter presentation: Layering keeps the peach slices and feta cubes intact.
- Easy to pair with dinner: Serve it alongside grilled chicken, baked fish, or bread.
I remember summer afternoons when peaches were piled high at the market and their scent carried across the stalls. My father always chose the ripest ones and insisted that good peaches needed very little fuss. That memory still shapes the way I prepare summer produce, whether it is a platter of marinated tomatoes or traditional gazpacho. Here, I leave the peaches uncooked and arrange them in slices, so they remain the focus of the salad.
I prefer building this salad directly on the serving platter. Once the beans have cooled, the peach slices, onion, and feta can be distributed evenly without vigorous mixing. It is a useful approach when the fruit is ripe enough to bruise easily, and each serving still gets some of every ingredient. For another savory fruit salad with cheese and hazelnuts, try my avocado and pear salad.
Key Ingredients in Peach Salad
You'll find the full quantities in the recipe card. These are the ingredient choices that shape the finished salad.
- Peaches: Choose ripe peaches that give slightly when pressed but still slice neatly. Very soft fruit can break apart during assembly.
- Green beans: These form the base of the salad. Brief cooking gives them a crisp-tender bite; cool and drain them before adding the other ingredients.
- Feta and red onion: Feta contributes saltiness, while thinly sliced onion adds sharpness. Cubed feta stays distinct among the peaches and beans.
- Toasted hazelnuts: Use hazelnuts that are already toasted, then roughly chop them so the pieces remain noticeable.
- Honey, balsamic vinegar, and olive oil: These form the dressing, with honey providing sweetness and balsamic vinegar adding acidity. Whisk in the salt before dressing the salad.
How to Make Peach Salad
The complete printable instructions are in the recipe card below. Here is an overview of the method.
1. Blanch the beans. Cook the green beans briefly in salted boiling water until bright green and crisp-tender. Drain well and allow them to cool completely.
2. Arrange the salad. Spread the cooled beans across a serving platter. Slice the peaches and red onion, then arrange them over the beans.
3. Add the toppings. Scatter the feta cubes and roughly chopped toasted hazelnuts evenly over the salad.
4. Dress and serve. Whisk the honey, balsamic vinegar, extra virgin olive oil, and salt together. Drizzle over the salad immediately before serving
Tips for Peach Salad
- Cool the beans completely: Warm beans can soften the peach slices and warm the feta. Finish cooling them before assembling.
- Use a wide serving platter: Spread the beans across the base so the toppings can be distributed evenly rather than piled in the center.
- Layer instead of tossing: Arrange the ingredients directly on the platter to protect the peach slices and feta cubes.
- Keep extra chilling optional: If you prefer the salad colder, refrigerate the assembled, undressed salad for 10 minutes. This optional chilling is additional to the eight-minute recipe time.
Storage
Keep undressed leftovers in an airtight container in the refrigerator for up to one day, with the dressing stored separately. Add the dressing just before serving. The peaches and hazelnuts lose some of their texture once dressed, so the salad is best assembled close to serving.
What to Serve With Peach Salad
Serve this peach salad with Italian grilled chicken thighs or baked salmon in foil for a summer meal. A loaf of homemade ciabatta also works well alongside it, especially for the honey-balsamic dressing left on the platter.
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Recipe
Peach Salad with Feta and Green Beans
Ingredients
For the salad
- 300 g green beans - fresh or frozen
- 2 ripe peaches - sliced
- ½ red onion - thinly sliced
- 100 g feta cheese - cut into cubes
- 50 g toasted hazelnuts - roughly chopped
For the honey-balsamic dressing
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
For cooking
- Additional salt for the bean-cooking water
Instructions
- Bring a large pot of salted water to a boil. Add 300 g green beans and cook for 2-3 minutes, until bright green and crisp-tender. Drain well and allow them to cool completely.
- Arrange the cooled green beans on a wide serving platter. Slice 2 ripe peaches and thinly slice ½ red onion, then arrange them over the beans.
- Scatter 100 g feta cheese, cubed, and 50 g toasted hazelnuts, roughly chopped, evenly over the salad.
- Whisk together 1 tablespoon honey, 1 tablespoon balsamic vinegar, 2 tablespoons extra virgin olive oil, and 1 teaspoon salt. Drizzle the dressing over the peach salad immediately before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
This peach salad looks so fresh and colorful! I love the mix of sweet fruit with the salty feta and crunchy hazelnuts, it feels like the perfect balance for a light summer meal.