Summer Salad
This colorful Summer Salad combines fresh peaches, heirloom tomatoes, cucumber, avocado, basil and goat cheese with olive oil and sweet balsamic glaze.
Servings: 6 people
Equipment
Ingredients
- 4 large peeled and cored peaches, cut into bite-sized pieces
- 4 medium heirloom tomatoes, cut into bite-sized pieces
- 1 medium hothouse cucumber, cut into bite-sized pieces
- 2 large avocados, cut into bite-sized pieces
- torn fresh basil leaves
- 4 ounces goat cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 4 tablespoons balsamic glaze
- salt and freshly ground black pepper
Instructions
- On a large platter, sprinkle peaches, tomatoes, cucumber and avocado. Top with torn basil leaves and crumbled goat cheese.
- Drizzle olive oil on top. Then drizzle on balsamic glaze. Add salt and pepper on top. Serve immediately.
Notes
- Peaches: Choose ripe but slightly firm peaches so they hold their shape in the salad. Peeling is optional.
- Tomatoes: Heirloom tomatoes are especially flavorful and colorful, but any ripe garden tomatoes will work.
- Balsamic glaze: Use balsamic glaze rather than regular balsamic vinegar. The glaze is thicker, sweeter and more concentrated.
- Cheese substitutions: Feta, fresh mozzarella or burrata can be substituted for the goat cheese.
- Add some crunch: Toasted pecans, walnuts or pistachios are delicious additions.
- Make it a meal: Add grilled chicken, salmon or shrimp.
- Make ahead: For best results, assemble and dress the salad immediately before serving. The peaches, tomatoes and avocado don't hold particularly well once everything is combined.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 191mg | Potassium: 712mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1381IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 1mg