Ingredients

Mint Vinaigrette:

¼ cup fresh mint, chopped

3 tablespoons lemon juice

⅓ cup extra-virgin olive oil

2 tablespoons red-wine vinegar

1 teaspoon honey

½ teaspoon kosher salt

Salad:

12 cups bitter greens (arugula, mizuna, and/or watercress), tough ends trimmed

½ cup slivered mint, packed

¼ teaspoon kosher salt

6 ripe peaches or nectarines, sliced

⅓ cup sliced or slivered almonds, toasted

¾ cup crumbled feta or goat cheese (about 3 ounces)

Directions

For the Vinaigrette:

Combine the chopped mint and lemon juice in a small saucepan. Bring to a boil, then remove from heat and let steep for about 10 minutes.

Strain the mixture into a large bowl, pressing the leaves to extract as much liquid as possible (you should have about 3 tablespoons of liquid).

Add the olive oil, red-wine vinegar, honey, and ½ teaspoon kosher salt to the bowl. Whisk until well combined.

For the Salad:

Add the bitter greens and slivered mint to the bowl with the vinaigrette.

Sprinkle with ¼ teaspoon kosher salt.

Add the sliced peaches or nectarines and toasted almonds. Gently toss to combine.

Serve the salad topped with crumbled feta or goat cheese.

This refreshing summer salad combines the peppery bite of bitter greens with the sweetness of ripe peaches and the tangy creaminess of feta or goat cheese, all tied together with a bright and minty vinaigrette. Perfect for a light meal or a side dish at a summer gathering.