Summer is officially here! It’s time for farm fresh produce, warm lazy afternoons, chilled wine, snowballs . . . and of course, summer salads. I made this recipe this past weekend for a Memorial Day bbq and it hit the spot.


I wanted to bring something light and refreshing, and as Greek salads are my summer salad go-to, I decided this recipe would be perfect. Chock full of sweet peaches and nectarines, salty feta and bright dill, it hit all the right notes and was readily devoured. The feta is marinated ahead of time in olive oil and rice wine vinegar, crushed coriander seeds and salt and pepper which gives it a nice kick.

If you don’t have peaches and/or nectarines, I would substitute watermelon as it goes perfectly with feta and the flavors in this salad.


  • One 8-ounce block of feta cheese, cut into 1/2-inch-thick slabs
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon crushed coriander seeds
  • Kosher salt
  • Pepper
  • 2 nectarines—halved, pitted and cut into 1/2-inch wedges
  • 2 medium heirloom tomatoes, cored and cut into 1-inch pieces
  • 1 1/2 cups broken pita chips
  • 1/4 cup finely chopped dill, plus small sprigs for garnish
  • Balsamic glaze

Place the feta in a small dish. Whisk together vinegar with olive oil, coriander seeds and a pinch of salt and pepper. Pour the marinade over the feta and let stand at room temperature for 30 minutes, turning the cheese over after 15 minutes.


Transfer the feta to a large platter. In another bowl, combine nectarines with the tomatoes, pita chips and the feta marinade. Toss to combine. Add in chopped dill and season with salt and pepper; toss again. Spoon the salad over the feta and garnish with dill sprigs and balsamic glaze. Serve immediately.


Speaking of Greek salads, last night I made another twist on the idea incorporating grilled shrimp. Also super easy, it makes for a quick weeknight dinner. I combined watermelon slices, avocado cubes, sliced cucumbers, kalamata olives, halved cherry tomatoes, feta, basil and grilled shrimp (which I seasoned with salt and pepper ahead of time) in a bowl. Drizzled everything with balsamic drizzle along with a little olive oil and some salt and pepper. Yum! Enjoy those summer salads, tis the season!






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