Nectarine, Tomato & Feta Salad with Arugula & Spinach

Nectarine, Tomato & Feta Salad

with Arugula & Spinach

15 MIN
$14.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

This vibrant, seasonal salad gets pops of sweetness from juicy tomatoes and nectarine—balanced by tangy bites of feta cheese, onion, and pickled peppers. It all comes together with a simple honey vinaigrette.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    240 Cals (est.)
fresh
ingredients
Nectarine, Tomato & Feta Salad with Arugula & Spinach
Title
  • 2 oz Arugula
  • 3 oz Baby Spinach
  • 1 Red Onion
  • 1½ oz Feta Cheese
  • 1 Nectarine
  • ½ oz Pickled Peppadew Peppers
  • 4 oz Grape Tomatoes
  • 1 Tbsp Red Wine Vinegar
  • 1 bunch Mint
  • 2 tsps Honey
step-by-step
instructions
1 Marinate the vegetables & nectarine

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Halve, pit, and thinly slice the nectarine. In a large bowl, combine the honey, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Add the sliced onion, halved tomatoes, and sliced nectarine. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the salad & serve your dish

Meanwhile, roughly chop the peppers. Pick the mint leaves off the stems. To the bowl of marinated vegetables and nectarine, add the spinach and arugula. Season with salt and pepper; toss to coat. Serve the salad garnished with the chopped peppers, cheese (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Nectarine, Tomato & Feta Salad

1 Marinate the vegetables & nectarine

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Halve, pit, and thinly slice the nectarine. In a large bowl, combine the honey, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Add the sliced onion, halved tomatoes, and sliced nectarine. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the salad & serve your dish

Meanwhile, roughly chop the peppers. Pick the mint leaves off the stems. To the bowl of marinated vegetables and nectarine, add the spinach and arugula. Season with salt and pepper; toss to coat. Serve the salad garnished with the chopped peppers, cheese (crumbling before adding), and mint leaves (tearing just before adding). Enjoy!

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