This salad is all about amazing ingredients and the dressing is full of flavourful goodness.
Serves 4-6
SALAD
1 red onion, quartered finely sliced
2 Tbsp apple cider vinegar
1 pint fresh blueberries
10 peaches, sliced into eigths
1 ½ cups pecans, coarsely chopped
1 ½ cups feta, cubed
DRESSING
½ cup extra virgin olive oil
1/3 cup apple cider vinegar
1 ½ Tbsp honey
2 tsps Dijon mustard
2 garlic cloves, minced
small handful EACH freshly chopped basil and mint
1 Tbsp freshly chopped thyme
1 tsp Salt
1 tsp freshly ground black pepper
In a small bowl, combine the red onion and apple cider vinegar. Let them sit for about five minutes to remove the bite of the red onion, then discard vinegar.
In a blender, whisk together dressing ingredients for a few minutes, until smooth.
Toss dressing gently through the assembled salad, garnish with pecans.
Adapted from Jacinda Oldale’s Blueberry Peach Salad published in Edible Magazine | High Summer 2015
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