Greek-style Peach Salad
Ingredients
- 4 pcPeach (wedges)
- 150 gFresh cheese (crumbled)
- 0.5 pcRed onion (thinly sliced)
- 50 gBlack olive (whole)
- 30 gRoasted salted pistachio (crushed)
- 0.5 pcMint fresh (chopped)
- 3 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 tspHoney
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
Method
Juicy peach wedges contrasting with salty olives and crunchy pistachios. Red onion adds a sharp bite while fresh mint cools the palate.
- 1
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
Thinly slice the red onion into translucent strips. Coarsely chop the mint to release its oils without bruising the leaves.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Peaches oxidize and soften once in contact with the vinegar's acidity.
