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Peach and Nectarine Greek Salad Recipe

Peach and Nectarine Greek Salad

iamwinfred
This Peach and Nectarine Greek Salad brings together the best of summer in one stunning bowl. Juicy peach and nectarine slices are tossed with crisp cucumber, cherry tomatoes, briny Kalamata olives, creamy feta cheese, and fresh mint and basil, all dressed in a bright lemon-oregano vinaigrette. It comes together in just 15 minutes with zero cooking required, making it the perfect warm-weather side dish or light lunch that looks as beautiful as it tastes.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 220 kcal

Equipment

  • Large salad bowl Wide enough to toss all ingredients without spillage
  • Sharp chef's knife Essential for slicing stone fruit cleanly without bruising
  • Cutting board
  • Small mixing bowl or mason jar For whisking or shaking the dressing
  • Whisk or fork For emulsifying the dressing
  • Measuring spoons
  • Citrus juicer or reamer To extract all the juice from the lemon
  • Salad tongs For gently tossing without breaking up the fruit slices

Ingredients
  

For the Salad

  • 2 ripe peaches pitted and sliced into wedges; about 1/2-inch thick
  • 2 ripe nectarines pitted and sliced into wedges; about 1/2-inch thick
  • 1 English cucumber halved lengthwise and sliced into half-moons, about 1/4-inch thick
  • 1 cup cherry tomatoes about 150g, halved
  • 1/2 small red onion thinly sliced; soak in cold water 5 minutes to mellow sharpness if desired
  • 1/2 cup Kalamata olives about 75g, pitted and halved
  • 4 oz block feta cheese 115g, crumbled or cut into cubes; use block feta in brine for best flavor
  • 1/4 cup fresh mint leaves large leaves torn in half
  • 1/4 cup fresh basil leaves gently torn

For the Dressing

  • 3 tbsp extra virgin olive oil use a high-quality cold-pressed variety for best flavor
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 1/2 tsp dried oregano
  • 1/4 tsp salt or to taste
  • 1/4 tsp freshly ground black pepper or to taste

Instructions
 

  • Combine the olive oil, fresh lemon juice, red wine vinegar, honey, dried oregano, salt, and black pepper in a small bowl or sealed jar. Whisk or shake vigorously for about 30 seconds until emulsified, then taste and adjust seasoning as needed. Set aside.
  • Rinse the peaches and nectarines, then slice each one in half along the natural crease, twist apart, and remove the pit. Place each half flat-side down and slice into wedges approximately 1/2-inch thick, then transfer to a large salad bowl.
  • Slice the cucumber into half-moons, halve the cherry tomatoes, and slice the red onion as thinly as possible (soak in cold water for 5 minutes if you prefer a milder flavor, then drain and pat dry). Add everything to the salad bowl.
  • Drain the Kalamata olives and halve them if not already done, then scatter them over the salad. Crumble or cube the feta cheese and add it to the bowl.
  • Tear any large mint leaves in half and gently tear the basil leaves, then scatter both herbs over the salad.
  • Drizzle about three-quarters of the dressing over the salad and gently toss with tongs or two large spoons until everything is evenly coated. Taste and add more dressing, salt, or pepper as needed.
  • Transfer to a serving platter or serve directly from the bowl. Arrange a few extra fruit slices on top and add a pinch more feta and fresh mint leaves for garnish. Serve immediately.

Notes

  • Choose the right fruit: Use ripe but firm peaches and nectarines. Overripe fruit will turn mushy once dressed. The fruit should give slightly when pressed but still hold its shape when sliced.
  • Slice fruit just before serving: Cut stone fruit oxidizes and releases juice quickly. Slice your peaches and nectarines as close to serving time as possible for the freshest appearance and texture.
  • Use block feta: Feta sold in brine as a whole block is creamier, saltier, and far more flavorful than pre-crumbled feta. It makes a noticeable difference in the final dish.
  • Tame the red onion: If raw red onion is too sharp for your taste, soak the slices in cold water for 5 minutes, then drain and pat dry. This removes the harsh bite while keeping the crunch.
  • Don't overdress: Start with three-quarters of the dressing, toss, and taste before adding more. The sweet fruit and salty feta mean the salad needs less dressing than you might expect.
  • Make-ahead tip: Prep all components up to 12 hours in advance and store separately in the fridge. Slice the fruit, assemble, and dress within 1 hour of serving for best results.
  • Storage: Dressed salad is best eaten within a few hours. Store any leftovers in an airtight container in the refrigerator for up to 1 day. The dressing keeps separately in a sealed jar for up to 5 days.
  • Make it a meal: Add grilled chicken, shrimp, or seared halloumi to turn this side salad into a satisfying main course.
  • Variations: Swap one stone fruit for cubed watermelon, add sliced avocado just before serving, or toss in a handful of arugula or baby spinach for a leafy base. Toasted pine nuts or walnuts also add a lovely crunch.
  • Vegan option: Simply omit the feta or use a plant-based feta alternative. The salad is still vibrant and flavorful thanks to the bold olives and fresh herbs.

Nutrition

Serving: 1ServingCalories: 220kcalCarbohydrates: 18gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 480mgPotassium: 370mgFiber: 3gSugar: 13gVitamin A: 12IUVitamin C: 18mgCalcium: 12mgIron: 6mg
Keyword greek salad with fruit, no cook summer salad, peach and nectarine greek salad, peach feta salad, summer stone fruit salad
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