Salad Recipes

Green Salad with Peaches, Feta & Mint Vinaigrette

This healthy side salad recipe follows one of the essential formulas for great salads: tossing bitter greens with sweet fruit, crunchy toasted nuts and salty cheese. Melons are a good alternative to the stone fruit later in the summer, or try dried apricots during the winter months.


Mint Vinaigrette

  • ¼ cup chopped fresh mint
  • 3 tablespoons lemon juice
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon kosher salt


  • 12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed
  • ½ cup packed slivered mint
  • ¼ teaspoon kosher salt
  • 6 ripe peaches or nectarines, sliced
  • ⅓ cup sliced or slivered almonds, toasted
  • ¾ cup crumbled feta or goat cheese (about 3 ounces)


  1. To prepare vinaigrette: Combine chopped mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. (You should have about 3 tablespoons liquid after straining.) Add oil, vinegar, honey and 1/2 teaspoon salt; whisk until well combined.

  2. To prepare salad: Add greens and slivered mint to the bowl with the vinaigrette and sprinkle with salt. Add peaches (or nectarines) and almonds; gently toss to combine. Serve the salad topped with feta (or goat cheese).