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This summer fruit salad with feta and walnuts is a favorite anytime I crave something vibrant fresh and quick. The sweet fruit with crisp greens and creamy cheese is balanced perfectly by crunchy nuts and a tangy dressing. It is the recipe I reach for on the hottest days when I want a dish that tastes as refreshing as it looks.
I made this with my niece for the first time and it instantly became our summer tradition. Every picnic since has not felt complete without this salad on the table.
Ingredients
- Mixed salad greens: Use fresh crisp leaves like arugula baby spinach or a mix Wash and dry thoroughly for best texture
- Strawberries: Choose ripe juicy strawberries for the fullest flavor Slice into quarters to mix easily
- Peaches: Opt for fragrant ripe peaches Slice thinly for a delicate fruit layer Grilled peaches work beautifully too
- Feta cheese: Use a good quality creamy feta Crumble evenly for maximum flavor in every bite
- Walnuts: Walnuts should be fresh and lightly toasted for deep aroma and extra crunch Chop coarsely so they do not overpower the salad
- Balsamic vinegar: A high quality balsamic adds zing and depth Use as the backbone of your dressing
- Olive oil: Choose extra virgin olive oil for rich gentle flavor It creates a silky dressing with the balsamic
- Salt and black pepper: Season lightly to bring all the flavors into harmony Use freshly ground pepper if possible
Step-by-Step Instructions
- Prepare the Greens:
- Wash salad greens gently in cool water Remove any wilted leaves Dry thoroughly using a salad spinner or a clean towel Lay them into a wide serving bowl so the base is fluffy and loose
- Slice the Fruits:
- Cut fresh strawberries into neat quarters Slice peaches thinly You can leave the skin on for texture Spread these over the greens so there is even color distribution
- Add the Feta:
- Crumble the feta cheese using your fingers or a fork Sprinkle evenly over the salad The small crumbles should nestle among the fruit and greens for bites full of flavor
- Toast and Add Walnuts:
- If you want extra aroma toast walnuts briefly in a dry pan over medium heat for about two to three minutes allowing their oils to release Let cool slightly then scatter over the salad for delicious crunch
- Make the Dressing:
- In a small bowl whisk together balsamic vinegar and olive oil Add a pinch of salt and several grinds of black pepper Whisk until glossy taste and adjust seasoning if needed
- Dress the Salad:
- Just before serving pour dressing evenly over the salad Use clean hands or salad servers to gently toss everything together ensuring the dressing lightly coats every leaf and topping Take care not to bruise the fruit
- Serve Immediately:
- Transfer the finished salad onto individual plates or serve directly from the bowl Garnish with a few extra fresh herbs like mint or basil if you like Serve while greens are fresh and fruit is bright
The toasted walnuts are my favorite addition ever since I tried tossing them in for a little extra crunch and warmth That scent takes me back to long summer lunches with my family under the old backyard tree sharing stories as we ate
Storage Tips
This salad is best enjoyed straight after making when greens are perky and fruit is fresh If you need to prep ahead keep greens fruit and cheese separate Refrigerate in airtight containers and combine just before serving Only add the dressing at the last minute so the leaves stay crisp Leftover salad will soften but is still good within a day
Ingredient Substitutions
You can swap peaches for nectarines plums or even sliced apples in the fall Switch up the nuts using pecans almonds or seeds like pumpkin for a nut free option Goat cheese is a lovely substitute for feta if you like a milder creaminess Use raspberry or apple cider vinegar if you don't have balsamic
Serving Suggestions
This salad complements grilled chicken shrimp or salmon for a complete meal For a picnic pack the dry ingredients with dressing in a jar to shake and serve on site It works well as a bright centerpiece for brunch or a refreshing starter at any summer dinner party
Cultural or Historical Context
In Europe summer salads with fruit and cheese are a longstanding favorite bringing together the best of seasonal harvests Mixing sweet and savory in this way is a Mediterranean tradition that highlights both simplicity and abundance It is a beautiful way to celebrate sunny days fresh produce and good company
Common Recipe Questions
- → Jakie owoce najlepiej sprawdzą się w letniej sałatce z fetą i orzechami?
Najlepiej wybierać truskawki oraz brzoskwinie, ale świetnie sprawdzą się także maliny, borówki czy winogrona. Ważne, by owoce były dojrzałe i soczyste, dzięki czemu uzyskasz świeży aromat i kolor w każdym kęsie.
- → Jak przygotować dressing do tego typu dania?
Dressing powstaje przez połączenie oliwy extra virgin z octem balsamicznym oraz szczyptą soli i pieprzu. Możesz również dodać odrobinę miodu dla przełamania kwasowości.
- → Czy można zastąpić ser feta innym dodatkiem?
Tak, ser feta możesz zamienić na kozi ser lub mozzarellę dla łagodniejszego smaku. Wersja wegańska dobrze smakuje z grubo pokrojonym tofu.
- → Jak podawać tę sałatkę?
Najlepiej smakuje tuż po przygotowaniu, podana na schłodzonym talerzu jako lekka przystawka, lunch lub dodatek do grillowanych mięs albo ryb.
- → Jak przechowywać sałatkę z owocami, fetą i orzechami?
Gotową sałatkę przechowuj w lodówce do 1-2 dni, oddzielając dressing. Listki mogą zmięknąć od wilgoci, dlatego najlepiej łączyć składniki tuż przed podaniem.