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Easy Family Meals / Entertaining / Gluten Free / Salads & Soups / Side Dishes

Peach, Rocket & Feta Salad

This Peach, Rocket & Feta Salad is a beautiful Summer salad. Perfect when peaches are in season. A simple but oh so delicious combination – fresh ripe sweet peach slices, peppery rocket, salty feta and the crunch of toasted pine nuts. You can also grill the peach slices before adding them to the salad. 

This salad is also very quick and easy to make. It looks so colourful and vibrant on the plate and will become your go-to salad when peaches are in season.

About The Ingredients

  • Peaches – the stars of this dish so use the freshest you can find. I sometimes add an extra peach to this salad as I just love them.
  • Pinenuts – please tell me I’m not the only one who burns their first batch when toasting them! I now buy double the amount required … just in case. Actually, I do know this happens to a lot of us, so … no multitasking when you are toasting your pinenuts! I used to toast mine over a low heat, but now do them over a medium heat (watching them the whole time of course), stirring often, until they are golden.
  • Goats Cheese – use a creamy goats cheese or feta. In Australia, I use Merediths Marinated Goats Cheese which comes in a jar packed in olive oil. For the salad, I like to drain the olive oil by placing the cubes of cheese on paper towels in a bowl, covering and popping in the fridge for an hour or so until required.

Method / Tips

Please watch your pinenuts when you’re toasting them so they don’t burn (see Ingredients above).

When assembling the salad, I like to hold back a few peach slices and a small amount of feta and once I’ve given the salad a gentle toss, I pop these over the top of the salad for presentation.

Prep Ahead:

  • Pinenuts can be toasted 1-2 days in advance. Cool and store in an airtight container.
  • Dressing can be made earlier in the day and kept covered in a cool part of the kitchen. I have made my dressing the night before and left it in a jar on the kitchen counter and it’s been fine.
  • Goats cheese – if using a variety that comes packed in oil, this can be drained earlier in the day on paper towels (see above) and kept in the fridge until required.

To Serve / Suggestions

I prefer to serve this salad on a large platter instead of in a bowl. It visually looks so much better.

If you don’t like pinenuts, then either chopped pistachios, walnuts or chopped roasted almonds would work beautifully in this salad.

You could also use nectarines instead of peaches.

This salad can also be served with thinly sliced prosciutto or jamon draped over it.

Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

Peach, Rocket & Feta Salad

This Peach, Rocket and Feta Salad is a beautiful Summer salad. Perfect when peaches are in season. A simple but oh so delicious combination – fresh ripe sweet peach slices, peppery rocket, salty feta and the crunch of toasted pinenuts. You could also grill the peach slices before adding them to the salad. 
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Australian
Keyword: dinner, easy, healthy, lunch, peach, quick, salad, side dish, summer, summer salad
Servings: 6 people
Calories: 217kcal
Author: Katrina | Katy’s Food Finds
Cost: $10

Equipment

  • Small frying pan
  • Wooden spoon
  • Whisk
  • Small jar
  • Salad bowl
  • Chopping Board
  • Knife

Ingredients

  • 1/2 cup pinenuts
  • 1/4 cup extra virgin olive oil
  • 30 ml champagne vinegar or white wine vinegar
  • 1 tsp brown sugar
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 125 g baby rocket
  • 2 ripe peaches, pitted and cut into wedges  cut into quarters, and then cut each quarter into 3-4 wedges
  • 3/4 cup fresh basil leaves julienned
  • 75 g creamy goats cheese or feta cheese

Instructions

  • In a small frying pan, toast your pine nuts over medium heat (watch them constantly as they will burn very easily) until golden. Stir them a few times while they are toasting so they colour evenly. Set aside to cool. 
  • Make the dressing by whisking together the olive oil, vinegar, sugar, salt and pepper or place ingredients in a small jar with a lid and shake well to combine.
  • To assemble, place the rocket onto a platter along with julienned basil leaves. Pour enough dressing to just coat and dress the leaves. Toss to combine. Scatter peach slices all over, along with toasted pinenuts. Crumble over the goats or feta cheese. Drizzle over a little more dressing and serve. 

Notes

Please watch your pinenuts when you’re toasting them so they don’t burn (see Ingredients above).
When assembling the salad, I like to hold back a few peach slices and once I’ve given the salad a gentle toss, I pop these remaining slices over the top of the salad for presentation.
Prep Ahead:
  • Pinenuts can be toasted 1-2 days in advance. Cool and store in an airtight container.
  • Dressing can be made earlier in the day and kept covered in a cool part of the kitchen. I have made my dressing the night before and left it in a jar on the kitchen counter and it’s been fine.
  • Goats cheese – if using a variety that comes packed in oil, this can be drained earlier in the day on paper towels (see above) and kept in the fridge until required.
TO SERVE / SUGGESTIONS:
I prefer to serve this salad on a large platter instead of a bowl. It visually looks so much better.
If you don’t like pinenuts, then either chopped pistachios, walnuts or chopped roasted almonds would work beautifully in this salad.
You could also use nectarines instead of peaches.
This salad can also be served with thinly sliced prosciutto or jamon draped over it.

Nutrition

Calories: 217kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 247mg | Potassium: 248mg | Fiber: 2g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

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