I thought this sounded like a weird combination. I thought I would hate it. I was wrong. SO WRONG. And when it’s made at the peak of tomato and peach season (which is right now), it’s even better! Plus the salad dressing that you pair with it is my all time favorite. I make it for almost every salad these days.
Here is what you need for the salad:
- a good handful of cherry tomatoes, halved and deseeded
- two ripe peaches, sliced
- a head of butter lettuce, red or green lettuce or really any greens that you like best
- a good handful feta
- sunflower seeds to top
- (optional) grilled corn
Here is what you need for the dressing:
- 1 tablespoon of a spicy mustard like gulden’s
- 1 tablespoon of honey
- 1 tablespoon of white wine vinegar (apple cider is good, too if you don’t have white wine vinegar)
- 2 tablespoons of olive oil
- pinch of salt and pepper
- (optional) inglehoffer honey mustard – the two mustards mixed together for this dressing are so good! If you do this, add 1 tablespoon of this mustard as well. It will thicken the dressing just right, too!
In a large bowl, add the salad greens and the dressing. Reserve a small amount of the dressing to top. With a tongs, mix the two together so that all the greens are evenly coated. Plate the dressed greens. Then add the feta, sunflower seeds, peaches and tomatoes on top of the greens. If you have corn on the cob, grill it and cut it off the cob and add that to the salad too (this is a really great addition!). Top the salad with the remaining dressing. Serve and enjoy!
Super easy. Super tasty. And all in season! Add grilled chicken to it and it makes are really filing dinner.
