Peach Raspberry Feta Salad

By Tyla | Last modified on Feb 24, 2026

Featured in: Lunch

Peach Raspberry Feta Salad is a refreshing celebration of summer’s best flavors. Juicy peaches and tart raspberries blend perfectly with creamy feta and crunchy almonds, creating a vibrant and colorful salad that’s as pleasing to the eye as it is to the palate. Served over tender spinach and mixed greens, this salad embodies freshness and simplicity in every bite.

Ideal for light lunches or a delightful side dish, this salad balances sweet, tangy, and savory notes effortlessly. The homemade lemon-honey dressing adds just the right amount of zing, making it a memorable dish for any summer meal.

Why You’ll Love This Recipe

The perfect balance of sweet fruits and savory feta cheese creates a unique flavor experience.
Quick and easy to prepare, ideal for busy summer days or casual entertaining.
Nutritious combination of fresh greens, fruits, and healthy fats from olive oil and almonds.

Ingredients

Fresh spinach and mixed greens: A 4-cup base providing tender, nutrient-rich leafy greens for vibrant texture and freshness.
Ripe peaches: 2 medium peaches, thinly sliced to offer juicy sweetness and fragrant summer flavor.
Fresh raspberries: 3/4 cup of tart, plump raspberries adding bursts of color and a slight tang.
Crumbled feta cheese: 1/2 cup of creamy, salty feta that complements the sweetness of fruit beautifully.
Sliced almonds: 1/4 cup toasted in a dry pan for a crunchy, nutty topping enhancing texture.
Extra virgin olive oil: 3 tablespoons to create a smooth, rich base for the light and zesty dressing.
Fresh lemon juice: 1 tablespoon freshly squeezed to brighten and balance the dressing with acidity.
Honey: 1 teaspoon, providing a subtle natural sweetness to round out the dressing flavors.
Salt: To taste, used sparingly to enhance all the natural flavors without overpowering.
Freshly ground black pepper: To taste, adding a mild spice that complements the overall freshness.

Instructions

Prepare the greens: Rinse the fresh spinach and mixed greens thoroughly under cold water to remove any grit. Use a salad spinner or pat dry with a clean towel to ensure there’s no excess moisture, which helps keep the salad crisp and prevents dressing from watering down.
Slice peaches evenly: Choose slightly firm peaches for neat, beautiful slices that hold their shape well in the salad. Carefully cut each peach into thin slices to distribute sweetness evenly throughout the greens, enhancing both flavor and presentation.
Toast sliced almonds: Heat a dry pan over medium heat and toast the sliced almonds for 2 to 3 minutes, stirring frequently until golden brown and fragrant. This step develops deeper nutty flavors and adds a delightful crunch to the final salad.
Assemble the salad base: Spread the dried spinach and mixed greens evenly in a large serving bowl. Arrange the peach slices over the greens and scatter the fresh raspberries gently to avoid bruising, creating vibrant color contrast throughout the salad.
Add feta and almonds: Sprinkle the creamy crumbled feta cheese generously over the salad, followed by the golden toasted almonds to add texture and a savory balance to the sweet fruits and greens.
Make the dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey, salt, and freshly ground black pepper until the dressing is well emulsified. Tasting the dressing at this stage allows you to adjust sweetness and seasoning to your preference.
Dress and serve: Drizzle the dressing lightly over the salad just before serving to keep the greens crisp and fresh. Toss gently if preferred, or serve layered for a beautiful presentation showcasing each colorful ingredient.

You Must Know

Toast almonds carefully to avoid burning as they can turn bitter; keep stirring and watch closely.
Use peaches that are ripe but firm for the best slicing and freshness.
Serve immediately after adding dressing to prevent greens from wilting.

Storage Tips

This salad is best served fresh but can be stored without dressing in an airtight container in the refrigerator for up to one day. Keep the toasted almonds separate to maintain their crunch. Add dressing just before serving to preserve crispness.

Serving Suggestions

Enjoy this salad on its own for a light lunch or as a refreshing side to grilled chicken or fish. It pairs wonderfully with crusty bread or a chilled glass of white wine for a perfect summer meal.

Professional Tips

Use a mixture of baby spinach and tender mixed greens for optimal texture and flavor complexity.
Adjust the lemon juice and honey ratio based on your preference for acidity and sweetness in the dressing.
For added protein, consider sprinkling grilled chicken strips or chickpeas on top.

FAQs

Can I use frozen raspberries?: Fresh raspberries are preferred for their texture and visual appeal, but frozen can be thawed and gently patted dry if necessary, though they may be softer and more fragile.
What cheese can I substitute for feta?: Goat cheese or ricotta salata are good alternatives that provide similar creamy and slightly tangy flavors without overpowering the fruit.
Can I prepare this salad ahead of time?: Prepare ingredients separately and keep greens and dressing apart. Assemble and dress just before serving for the best freshness.
How can I make this salad vegan?: Replace feta with a plant-based cheese alternative and use maple syrup or agave instead of honey in the dressing.
What other nuts can I use instead of almonds?: Toasted walnuts or pecans add a different but equally delicious crunch and complement the fruit and greens well.