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Peach and Feta Cheese Salad with Lentils

Peach and feta salad, a delicious and light meal that adds puy lentils, pine nuts & rocket into the mix with an easy lightly spiced dressing.

This delicious recipe works wonderfully as a light vegetarian main course salad, a lunch munch or even as a side salad!

Overhead peach and feta cheese salad with puy lentils and rocket or arugula.

Feta Cheese Salad with Fruit

This feta cheese salad with seared peaches and rocket ploughs a rich seam for me when it comes to salad.

I have a thing for fruit in a salad and more specifically fruit with cheese! It probably has it’s roots in the old British favourite, the ploughman’s lunch!

Feta is a beautiful cheese to pair with the sweetness of fruit, it is slightly sour and chalky with quite an intense salty flavour. I do something very similar with my mango salad with feta cheese and millet.

It is a match made in heaven, with both key elements contrasting and complementing each other.

This simple recipe is rounded out with some earthy puy lentils, and peppery rocket or arugula.

Finally a simple vinaigrette of cider vinegar and olive oil that is given a little piquancy courtesy of a splash of Tabasco sauce.

If you like the sound of this recipe you must check out my ham and goats cheese salad with pickled peaches, warm chicken and mango salad and puy lentil salad with goat’s cheese!

If you have lentils left over and need warming up, check out my lentil and bacon soup and asparagus and lentil salad.

Peach and feta cheese salad with puy lentils and rocket or arugula.

Frequently Asked Questions

Can I use a different type of lentil?

Yes, green or brown lentils both make perfectly acceptable subs for the puy lentils in this recipe.

What is rocket?

A question often asked by my US-based readers, rocket is exactly the same as arugula. Arugula as a name has its roots in Italian whereas rocket has its roots in French, but the plant is the same.

Can I grill the peaches?

Yes, of course, either throw them on the BBQ or use a griddle pan.

Do I have to use pine nuts?

No, I add them for texture, but they are pricey.

If you want to save a little money and still add another dimension to this recipe try toasting off some sunflower seeds!

Close up peach and feta cheese salad with puy lentils and rocket or arugula.

Serving Suggestions

I usually eat this peach and feta cheese salad as a light main course salad or even a starter.

I’d typically add a little griddled bread on the side, something like some “fingers” of focaccia are perfect.

But it is also superb as a side salad!

It is superb with some simply grilled chicken, or even something flavoured up like this marmalade chicken breast!

If you like lamb then this salad is absolutely divine with a big old Barnsley chop. It will also stand up to big flavours, so something like these harissa lamb chops work well too.

But sticking with the vegetarian vibe of this salad, a lovely piece of perfectly grilled tofu would also be wonderful!

Peach and feta cheese salad with puy lentils, rocket and pine nuts.

Equipment Used

I only recommend specific brands of equipment if I believe that they will genuinely help you. If you have any specific questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Non-stick frying pan, 24cm or 10″ minimum.
  • Small saucepan 16-18cm or 6-7″.
  • Sieve.
  • Sharp kitchen knife.
  • Chopping board.
  • Small jar for mixing dressing, you can use a bowl and fork or whisk instead.
  • Salad or mixing bowl.
Peach and feta cheese salad with puy lentils, rocket and pine nuts.
Yield: 2 Servings

Peach and Feta Cheese Salad

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Summer salads are a great way of reducing time slaving over a hot stove. This seared peach and feta cheese salad does involve a little cooking but it is all very chilled and laid back.


For the Salad:

  • 3 Ripe Peaches
  • 150g (1 Cup) Feta Cheese
  • 50g (2.5 Cups) Rocket aka Arugula
  • 25g (3-4 Tbsp) Pine Nuts
  • 50g (¼ Cup) Puy Lentils
  • 1 Small (50g) Onion
  • 2 Bay Leaves
  • 50g (⅓ cup) Red Onion
  • 1 Spring Onion

For the Dressing:

  • 3 Tbsp Olive Oil
  • 1 Tbsp Cider Vinegar
  • Dash Tabasco Sauce or more if you like!
  • ½ Tsp Salt
  • ⅛ Tsp White Pepper


  1. Cut the small onion in half, don't bother peeling it, but trim off the "furry base" and add it to a small (16-18cm) saucpan.
  2. Add the bay leaves and puy lentils and enough water to cover the lentils by 4-5 cm (2")
  3. Add the pan to the heat and bring it to a boil, then reduce to a simmer and cook for 25 minutes.
  4. Cut the red onion in half, peel it, then cut it into half moon shapes as thinly as you can.
  5. Slice the spring onions into rounds as thinly as you can.
  6. Cut the peaches in half, remove the stone then cut each peach half into 4 wedges.
  7. Crumble the feta cheese.
  8. Mix together all of the ingredients for the dressing, I like to put them all into a small jar and give it a shake.
  9. Drain the lentils when cooked and discard the onion and bay leaves.
  10. Place the lentils in a bowl and add half of the dressing and mix well to coat.
  11. Heat a dry non-stick frying pan (24cm or 8") over a high heat and when the pan is hot toast the pine nuts, taking care not to burn them, then set them aside.
  12. Return the pan to the heat and sear the peaches for 60 seconds on each side.
  13. Place all of the ingredients into a bowl with the exception of the lentils and pine nuts, add the remaining dressing then gently mix together.
  14. Sprinkle in the lentils and pine nuts serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 589Total Fat: 43gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 56mgSodium: 733mgCarbohydrates: 41gFiber: 7gSugar: 28gProtein: 16g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Monday 17th of June 2019

I love the combination here Brian, I make something similar but your combination is so great. colourful and delicious, recipe saved.

Brian Jones

Tuesday 18th of June 2019

Thanks Ramona, I hope you enjoy :)

Amanda Wren-Grimwood

Sunday 16th of June 2019

A salad with seared peaches sounds perfect for the Summer. I'm a big fan of lentils too so this sounds filling, healthy and very very tasty!

Brian Jones

Monday 17th of June 2019

They are so good in a salad.


Thursday 13th of June 2019

This is the perfect summer salad and a great combination of flavors. Combining peaches, feta, lentils and the rocket lettuce is brilliant. I love your dressing with this salad too. Simple, yet so flavorful.

Brian Jones

Monday 17th of June 2019

Thanks Michelle.

Elaine Benoit

Tuesday 11th of June 2019

This salad looks so scrumptious! I love peaches and I bet they are fabulous in this salad! I'm also partial to lentils and rocket! I can't wait to try your delicious salad!

Brian Jones

Wednesday 12th of June 2019

Thank Elaine, I think peaches are wonderful with so many different cheeses, they are great in the recipe.

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