Nectarine, Tomato & Feta Salad with Arugula & Spinach

Nectarine, Tomato & Feta Salad

with Arugula & Spinach

15 MIN
$14.99 2-4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    240 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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

Get Plans

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!

Browse Steps
1 of 2