Red Butter Lettuce and Nectarine Salad with Feta and Pistachios

Make this salad while the nectarines and peaches are still peaking!

This is a summer salad recipe I make at least once a week. It was part of one of the menus in this week’s newsletter and you can make it just knowing the general idea, but here’s a more detailed dive and recipe with amounts for those who are interested….

I often buy whole heads of lettuce and wash them myself, but I am certainly no stranger to using boxed, prewashed lettuce. (When I worked in a restaurant in Portugal, prepping LOADS of lettuce, I often joked that my two favorite Portugese words were “ pre lavado.”) Unless you’re prepping your lettuce on Sunday (congrats!!), the boxed, washed stuff can be a lifesaver on weeknights when you’re trying to make a quick meal.

My go to brand of lettuce is Organic Girl “butter, plus!” which is baby red butter lettuce and has a ton of iron in it. My other favorites are their “butter, baby!”, “baby greens + crunch!” or “little gems.” If I don’t have any of those I will use regular butter lettuce, baby gem, romaine, red/greed leaf lettuce, or my other true love, arugula. The vinaigrette is a classic French vinaigrette (see a quick how to video here or find the recipe below.) You can make extra and use it all week!

RECIPE BELOW -