Salad of Summer Greens, Peaches, Melon, Cherry Tomatoes and Crumbled Feta

Lemon Vinaigrette
4 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon Dijon mustard
4 tablespoons olive oil

Salad
2 ripe but still slightly firm medium yellow peaches, peeled and cut into 1/2-inch wedges
3/4 cup diced melon such as watermelon or honeydew, seeded and cut into 3/4- inch
dice (See cooking tip.)
3/4 cup grape or cherry tomatoes, halved  (or quartered if large) lengthwise
6 to 8 cups mixed greens such as red or green oak leaf lettuce, gem lettuce. or baby arugula, torn into large bite-size pieces
Kosher salt and freshly ground black pepper
1/3 cup crumbled feta
1 1/2 tablespoons coarsely chopped pistachios, salted and roasted, optional

1. For the dressing, in a medium nonreactive bowl, whisk together lemon juice, salt, and mustard. Gradually whisk in the oil. (Dressing can be prepared a day ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

2. For the salad, place the sliced peaches, diced melon, and halved cherry tomatoes into a salad bowl and toss with 2 tablespoons of the vinaigrette. Let stand 10 minutes. Then add the lettuce greens to the salad bowl and toss well. Gradually add about 1 1/2 to 2 tablespoons more of the remaining vinaigrette to coat the greens lightly. (You will not need to add all the dressing; save any extra for another use.) Taste salad and season with salt and pepper as needed. Sprinkle the feta over the salad and if using,  the pistachios.

Serves 4 to 5

Cooking tip: Many grocery stores sell containers of watermelon chunks so that you don’t have to buy a large watermelon slice. You’ll simply need to remove any seeds and cut the chunks into 3/4-inch dice to equal 3/4 cup. If you use a honeydew melon, halve a whole melon lengthwise, scrape out seeds, and cut enough 3/4-inch dice to equal 3/4.

Copyright Betty Rosbottom 2026