I’ve been away for a few weeks, settling into the new home and neighborhood. For the past few weeks, the only cooking we’ve been doing has been on the grill. Otherwise, we’ve been exploring the amazing selection of restaurants around here.
This weekend, we went on an impromptu date to the little Italian restaurant down the street, enjoying the restaurant’s quiet and tree-filled backyard. The sun was setting and heat dissipating, leaving cool and breezy air behind. We lingered for a while, with nowhere to go and nothing to do.
I ordered the peach salad, expecting the usual tiny slices of peach over a bed of greens but was delightfully surprised when I received a plate full of large, crunchy peach slices, no greens, and a huge slab of parmesan. The combination was entirely satisfying.
The next day, I ran out for some peaches and re-created the salad. I’m already fairly certain this will be at the top of my summer salad list. By the middle of summer, I’m usually sick of salads loaded with greens and am ready to switch it up.
I recommend just-ripe, or slightly under-ripe peaches for this recipe. It gives the salad a great crunch. I don’t think it would be the same if the peaches are too ripe and soggy.
- 2 peaches, peeled, pitted and just ripe
- 1 oz. hard parmesan, thinly sliced or grated
- 1 sprig of parsley or mint, chopped
- thick balsamic vinegar
- Peel and slice peaches in large, thin pieces
- Top peaches with parmesan and parsley
- Drizzle with thick balsamic vinegar, to taste
This salad feels so fancy. It would make a great addition to a picnic or lunch.
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