Peach Salad
During a podcast conversation with Todd Shulkin for In Julia’s Kitchen during the Taste of Santa Barbara last year, we discussed amongst other things how walking through a farmers market can be so inspirational. This salad was created that same day after finding all these delicious treats at the farmers market, including heavenly peaches dripping with juicy sweetness, purple amaranth (the color adds a vibrant pop to any dish), Provencal-style goat cheese, blistered almonds and masses of fragrant herbs. My basket was overflowing with abundance! This was the result.
Peach Salad
Ingredients
- 2 white peaches, pitted and sliced
- 2 yellow peaches, pitted and sliced
- ⅓ cup almonds, toasted or blistered
- Small handful of fresh basil leaves, (purple, lemon or Thai, or a mix)
- Small handful of fresh mint leaves
- 1 ounce amaranth, fresh
- 1 small round goat cheese, (2 ounces) sliced
FOR THE VINAIGRETTE
- ¼ cup basil olive oil, or a good fruity olive oil
- 1 tablespoon champagne vinegar
- 1 pinch sea salt
- Black pepper
Instructions
- Arrange the sliced peaches in a shallow bowl or platter. Scatter the almonds, basil and mint leaves over the peaches. Insert small bunches of the amaranth around the peach slices and dot the salad with goat cheese.
- Whisk all the vinaigrette ingredients together in a small bowl to form an emulsion. When ready to serve, drizzle the vinaigrette over the salad.
