Peach Salad with Feta and Green Beans
Ripe peaches, crisp-tender green beans, feta, and toasted hazelnuts come together with a honey-balsamic dressing. Serve this layered salad as a summer starter or side dish.
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
Choose firm-ripe peaches: They should give slightly when pressed but remain firm enough to hold their shape when sliced.
Use already-toasted hazelnuts: The preparation time assumes the hazelnuts have been toasted beforehand.
Slice the onion thinly: Thin slices distribute its sharper flavor without overwhelming individual bites.
Dress before serving: Keep the dressing separate until the salad is ready to serve.
Nutrition
Calories: 286kcal | Carbohydrates: 22g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 882mg | Potassium: 378mg | Fiber: 5g | Sugar: 15g | Vitamin A: 870IU | Vitamin C: 14mg | Calcium: 173mg | Iron: 2mg
