Well here we are, the Labour day long weekend. Woah. THAT. SUMMER. FLEW. BY. Seriously, I cannot believe it’s September in two days.
That being said, I actually love september and fall is my favorite season. I love sweaters, jeans, boots and scarves; so I’m not overly disappointed. I just wish that summer felt like summer for a few months, not this overwhelmingly busy brief snippet in time.
In honour of summer and slowly moving into fall, I’m going to use up some of my beautiful BC peaches and heirloom tomatoes for this fresh and flavourful salad.
If you’ve been following along with me then you know I love a good salad, and this one is a star. With just six main ingredients, plus the dressing; this salad is packed with sweet, tangy, and rich flavours.
YIELD – 4 to 6 servings
- 3 oz arugula
- 3 fresh peaches, sliced
- 2 cups of cherry tomatoes, halved (I like to use an heirloom mix)
- 4-6 sprigs of mint, leaves picked
- 1, 250g portion of buffalo mozzarella*
- 1/4 cup pickled red onion (1/4 cup apple cider vinegar, 1 tsp sea salt, 1 tsp white sugar)
- Extra virgin olive oil
- Balsamic reduction (this is one of my favourites)
- Juice from one fresh lemon
*If you can’t find buffalo mozzarella, you can use bocconcini, fresh mozzarella, burrata, Fiore de latte, Scamorza, or Stracciatella.
- First we’ll make the quick pickled onions, thinly slice a ¼ cup of red onions and stick them in a sealable container. Add ¼ cup of apple cider vinegar, 1 tsp of sea salt and 1 tsp of white sugar. Put the lid on and shake until the salt and sugar have dissolved. Let sit in the refrigerator until you’re ready for use.
- I like to build this salad right on the serving plates, but you can also mix it together in a salad bowl or build on a serving platter, up to you. Split the 3 oz of arugula between your plates and spread leaves over plate. Next you will place your peach slices overtop of the arugula, throughout the plate. Then divide the tomato halves on each plate. Rip the buffalo mozzarella into small ½ inch chunks and scatter around.
- Next you can remove the pickled onions from the fridge and strain the liquid off. Then distribute the slices evenly onto each plate.
- Next is the mint, I like using the whole mint leaves – however I do try and use smaller ones. If you can only find large ones, just give them a rough chop or tear them up with your fingers and sprinkle on the plates.
- Last is the very basic dressing. Give each salad a squeeze of fresh lemon, drizzle with a little extra virgin olive oil and balsamic glaze.
- Season with salt and pepper if you want (you really don’t need to on this salad) and serve.
This salad is truly beautiful with all the vibrant colors from the fresh fruit, arugula and the pickled red onion. It also happens to be pretty good for you too; plus I promise you -even your kids will like it. The sweetness from the peaches and the creamy, salty mozzarella is the perfect combination with the peppery bite of the arugula and the tangy tomatoes.
This dish is great as a meal on its own; but it also makes a fantastic side dish for roasted pork or grilled steak with corn on the cob.
If you are vegan, you can remove the cheese and have the erst of the salad is – or you can tear up a soft tofu instead. I would let the tofu marinate in a little lemon juice, olive oil and balsamic glaze to add a bit of flavour to it first.
Cheers to summer flavours and giving this salad a try before all the peaches are gone.
Have a great long weekend everyone.
Till the next recipe,