Peaches And Mint Feta Cheese Salad Recipes

PEA, FETA AND MINT SALAD

Pea, Feta and Mint Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

PEACH SALAD WITH TOMATOES, FETA AND BASIL VINAIGRETTE

Peach Salad with Tomatoes, Feta and Basil Vinaigrette image

Provided by Kelsey Nixon

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup torn fresh basil leaves
1/4 cup extra-virgin olive oil
1/4 cup good-quality sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 small shallot, roughly chopped
Kosher salt and cracked black pepper
1 1/2 pounds heirloom tomatoes, roughly chopped
4 to 5 ripe peaches, sliced into wedges
1/2 cup crumbled feta cheese, for garnish

Steps:

For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.

CRUNCHY FETA & MINT SALAD

Crunchy feta & mint salad image

Perfect for a healthy lunch - add toasted almonds or walnuts for extra crunch

Provided by Good Food team

Categories Buffet, Main course, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 9

Ingredients

400g carrot
250g pack beetroot , peeled, cooked or raw
juice 1 lemon
3 tbsp olive oil
1 garlic clove , crushed
2 heads chicory (or crunchy lettuce)
200g pack feta cheese
bunch mint
handful toasted almonds or walnuts (optional)

Steps:

Using a coarse grater or food processor, grate the carrots and beetroot. In a large bowl, whisk together lemon juice, olive oil and garlic. Season to taste, then toss the carrot and beetroot through the dressing along with the leaves from the chicory (or a crunchy lettuce). Crumble the feta cheese, roughly tear the mint leaves and toss them through the salad. Add crunch with a handful of toasted almonds or walnuts, if you like.

Nutrition Facts : Calories 274 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.07 milligram of sodium

PEACHES AND MINT FETA CHEESE SALAD

Peaches and Mint Feta Cheese Salad image

Fruit and cheese dont have to be left until after the meal - serve them as part of your main course in this amazing salad.

Provided by Lene8655

Categories < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
4 fresh ripe peaches, stoned and cut into wedges
lime, juice and zest of
200 g mixed salad greens
1 small red onion, halved and thinly sliced
150 g sugar snap peas, halved lengthways
2 tablespoons chopped of fresh mint
200 g feta cheese, roughly crumbled
fresh ground black pepper

Steps:

Brush a ridged griddle pan, with half of the oil and heat until slightly smoking. Toss the peaches in the lime juice, Place flesh side down onto the griddle and cook for 2-3 minutes until charred.
In a large bowl toss together any remaining oil and lime juice, and the lime zest, salad leaves, onion, sugar snap peas and mint. Divide between 4 bowls or serving plates.
Scatter over the peaches and the feta cheese. Season with a good scattering of freshly ground black pepper and serve warm.

Nutrition Facts : Calories 201.9, Fat 12.2, SaturatedFat 7.7, Cholesterol 44.5, Sodium 559.8, Carbohydrate 16.4, Fiber 3.1, Sugar 11.6, Protein 9

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