Description
This vibrant Peach Salad with Feta combines sweet, juicy grilled peaches with fluffy herbed quinoa, creamy avocado, and tangy feta cheese. Tossed with mixed greens and a balsamic reduction, it’s a refreshing, nutritious dish perfect for a light lunch or summer dinner.
Ingredients
Quinoa and Seasoning
- ½ cup uncooked quinoa (about 1 cup cooked)
- 1 tsp olive oil or oil spray
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Fruits and Vegetables
- 3 ripe peaches or nectarines
- 8 cups mixed greens
- ¼ cup red onion, thinly sliced
- 1 avocado, cubed
Cheese and Dressing
- ¼ cup feta cheese, crumbled (or goat cheese)
- ¼ cup balsamic reduction (plus extra for drizzling)
Instructions
- Cook Quinoa: Prepare quinoa according to package instructions using ½ cup uncooked quinoa to yield about 1 cup cooked. Once cooked, fluff with a fork and set aside to cool.
- Prepare Peaches: Slice peaches in half, carefully remove pits, and brush or spray with olive oil. Sprinkle a pinch of salt and pepper onto the peaches for balanced flavor.
- Grill Peaches: Heat a grill pan or outdoor grill to medium-high. Place peaches cut side down on the grates and grill undisturbed for 6-7 minutes until grill marks form and peaches soften. Flip and grill the other side for another 6-7 minutes. Remove from heat and allow to cool before slicing.
- Season Quinoa: To the cooled quinoa, add garlic powder, ½ tsp salt, pepper, and dried oregano. Mix gently to combine the flavors thoroughly.
- Assemble Salad: In a large bowl, combine mixed greens, red onion, seasoned quinoa, grilled sliced peaches, cubed avocado, and crumbled feta cheese.
- Dress Salad: Drizzle with balsamic reduction generously. Toss all ingredients gently to mix and ensure even coating. Add more balsamic if desired before serving.
Notes
- Peaches can be substituted with nectarines for a slightly firmer texture.
- Quinoa can be cooked in advance and stored refrigerated to save time.
- Use goat cheese instead of feta for a different creamy tang.
- Balsamic reduction adds sweetness and acidity; regular balsamic vinegar can be used but use less as it is thinner.
- For a vegan version, omit feta cheese or replace with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
