Ingredients

Instructions

Basil Vinaigrette

  1. Blend basil, olive oil, vinegar, Dijon, honey, salt & pepper into a smooth vinaigrette.

The Salad

  1. Grill the Peaches: Halve and pit the peaches. Lightly brush the cut sides with a little olive oil. Grill on a medium-high grill or grill pan until deeply charred and slightly softened. Slice the warm halves.
  2. Assemble the Base: In a large bowl, toss the baby lettuce mix and microgreens with the drained chickpeas. Drizzle with half of the basil vinaigrette and toss until glossy and well-coated.
  3. Final Plating: Arrange the grilled peach slices over the greens. Sprinkle with the crumbled feta cheese and the toasted pepitas. Drizzle with the remaining dressing and serve immediately.

Plating & Garnishing

  • Base: A lush bed of basil-dressed greens and chickpeas.
  • Contrast: The charred, golden-orange peaches against the white crumbled feta.
  • Finish: A crunch from the toasted pepitas and the delicate texture of radish microgreens.

Tips & Optimization

  • Waste Reduction: Use the carrot tops or extra basil to make a pesto if you have leftovers.
  • Variations: Swap feta for avocado to make this vegan.