Greek-style Peach Salad

Juicy peach wedges contrasting with salty olives and crunchy pistachios. Red onion adds a sharp bite while fresh mint cools the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 457
• Protein: 16 g
• Carbs: 19 g
• Fat: 35 g

Ingredients

• 4 piece Peach ( wedges )
• 150 g Fresh cheese ( crumbled )
• 0.5 piece Red onion ( thinly sliced )
• 50 g Black olive ( whole )
• 30 g Roasted salted pistachio ( crushed )
• 0.5 piece Mint fresh ( chopped )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Honey
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 150 g Feta cheese ( crumbled )

Instructions

1. Fruit preparation

   Wash the peaches. Cut them into regular 2 cm thick wedges. The flesh should be firm under the knife so as not to be crushed.

2. Cutting the aromatics

   Thinly slice the red onion into translucent strips. Coarsely chop the mint to release its oils without bruising the leaves.

3. Vinaigrette emulsion

   In a bowl, mix the honey, vinegar, and salt. Drizzle in the olive oil while whisking until the sauce is emulsified and coats the back of a spoon.

4. Final plating

   Arrange the peaches, olives, and onion. Crumble the fresh cheese and feta over the top. Drizzle with the dressing and finish with the pistachios for crunch.

Chef's tips

• If peaches are overripe, they will release too much juice and the salad will lose its structure.
• Rinse onion slices under cold water to mellow their sharpness if needed.

Storage

Eat immediately. Peaches oxidize and soften once in contact with the vinegar's acidity.