summertime peach salad.

Dietary: Vegetarian, Gluten Free, Nut Free Option
Total Time: 10 minutes
Prep Time: 10 minutes
Cook Time: — (optional grilling for peaches)
Serves: 4 people

Salad:
6 large ripe yellow or white peaches, stone removed and sliced into thick wedges
4 large tomatoes, sliced into thick wedges
1–2 avocados, peeled, stoned and sliced into thin wedges
200 g lettuce leaves or baby spinach
100–175 g (about half a tub) Yarra Valley Cheese Persian Feta
Handful fresh basil leaves
Cracked black pepper, to serve

Method:
On a large plate or platter, arrange a generous layer of lettuce leaves.
Top with tomato and peach wedges, spreading them evenly across the plate.
Nestle the avocado slices throughout the salad for balance and texture.
Crumble the Yarra Valley Persian Feta over the top and finish with fresh basil leaves and cracked black pepper.
To serve, drizzle spoonfuls of the herb oil from the feta tub over the salad for a light, flavourful dressing that complements the peaches beautifully.

Notes & Variations:

• For extra flavour, lightly grill the peach wedges before adding them to the salad.

• Add toasted pistachios or almonds for crunch (omit if keeping nut free).

• Swap the feta for burrata or bocconcini for a creamier variation.