Summer Peach Salad

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This Summer Peach Salad is my new favorite lunch. Can a salad be indulgent? If so, I think this one definitely is! It’s crispy, creamy, sweet, salty, and tangy all in one bowl. When building a really good salad, there are a few things to consider. Let me tell you all I know…

Pick Your Greens

Baby greens are sweet and tender, and no chopping or trimming is needed. I love how they add instant color and texture to your salad. I buy big containers at Costco and place a paper towel on top of the greens as soon as I get home. Then I store it upside down in the fridge, so that any excess moisture will be absorbed by the towel. This really increases the life of the greens! I still can’t always use the whole container, but my chickens don’t mind my slightly wilted greens at all.

Keep it Seasonal

When choosing fresh fruits and vegetables to top your salad with, look for the produce that will be at its peak. Right now is a great time to choose stone fruits. I also love to add any kind of berries, apples, or even dried fruits all year long.

Cheese Please

Pairing a cheese with a salad isn’t too hard, but with salads showcasing fruits, I tend to go with a crumbly, sharp, tangy cheese. Feta and goat cheese are good options here. If you are new to goat cheese, try adding honey. I love the option shown from Trader Joe’s that already has it mixed in. You can keep goat cheese in your fridge for a good while without worrying about spoilage, and it freezes well too.

Don’t Forget Crunch

My favorite part of any salad is the crunch! Whether it’s tortilla chips, croutons, bacon, roasted chickpeas, or nuts… please don’t skimp! For this Summer Peach Salad, the rosemary roasted Marcona almonds from Trader Joe’s are incredible!

All About Dressing

Of course you can use your favorite pre-made, bottled dressing, but I’m finding more and more that I’d rather just keep it simple with a good oil and vinegar combination. I buy avocado oil at Costco for cooking, baking, and dressing salads. It’s so versatile because it tastes neutral and can withstand high heat. The balsamic glaze from Trader Joe’s is already reduced, so it’s sweeter and thicker than regular balsamic vinegar. A little spendier, but so worth it, is this balsamic vinegar that I occasionally ask for for Christmas!

The standard ratio for mixing oil and vinegar for dressing a salad is about three parts oil to one part vinegar. But because the Trader Joe’s balsamic glaze reduction is fairly sweet, I prefer about a one to one ratio.

Next time you make a salad, try tasting it before and after sprinkling a bit of kosher salt over the top. I find that it brightens the flavor of everything ever so slightly. Always dress your salads just before serving to keep them fresh and crisp.

Chopped Style

I kept this Summer Peach Salad chunky so all of the elements are clearly visible in my photos, but I do love a good chopped salad. I’ve found the best way to do this is to dump everything from my assembled and dressed salad from the bowl onto a large flexible cutting board, and then run a sharp chopping knife over the whole thing. Then I just bend the cutting board to funnel the chopped salad back into the bowl. This is so much easier than taking the time to cut each individual element separately.

I’d love to hear what makes a really good salad for you… What tips and tricks have you discovered? What flavor combinations do you love? Happy salad days of summer, friends!

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