Ingredients
Fruits and Vegetables
- 2.5 cups Peaches (about 2 large peaches, cut into bite sized pieces)
- 2.5 cups Honeydew (cut into bite sized pieces)
- 4 small Persian Cucumbers (cut into bite sized pieces)
- 2 tbsp Pink Pickled Onions (finely diced)
- 2 tbsp Peppadews (finely diced)
- 2 tbsp Fresh Mint (finely minced)
Dressings and Seasonings
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp White Balsamic Glaze
- 1/4 tsp Kosher Salt
- Fresh Cracked Pepper (to taste)
Dairy
- 6 oz Feta Cheese (divided and crumbled)
Instructions
- Combine Ingredients: Add the peaches, honeydew, Persian cucumbers, pink pickled onions, peppadews, fresh mint, olive oil, white balsamic glaze, kosher salt, fresh cracked pepper, and half of the crumbled feta cheese into a large bowl. Gently toss together to mix all the flavors evenly.
- Rest the Salad: Allow the salad to rest for 20 minutes. This resting period helps the natural juices from the fruit and vegetables to meld with the dressing and seasonings, enhancing the flavor profile of the dish.
- Final Toss and Serve: Give the salad one final gentle toss to redistribute the dressing and juices. Then transfer the salad to your desired serving platter or bowl.
- Garnish and Present: Sprinkle the remaining crumbled feta cheese evenly over the top of the salad just before serving to add a creamy, tangy finish that contrasts beautifully with the sweet and fresh ingredients.
Notes
- You can substitute the peaches with nectarines or mango for a different twist.
- Adjust the amount of salt and pepper to your taste preferences.
- If fresh peppadews are unavailable, use mild roasted red peppers as an alternative.
- This salad is best served fresh but can be refrigerated for up to 4 hours before serving.
- For added crunch, sprinkle toasted nuts like almonds or pistachios on top.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian