When I first started this blog, I was living in Old City and working in Center City Philadelphia, which meant I got to stop at Reading Terminal on my way home and get inspiration for my meals based on what looked the best that day. I stopped by the Historic Lewes Farmers Market recently looking for some inspiration while at the Delaware Beaches. While I was there, I was able to catch a demonstration by SoDel Concepts’ Pastry Chef Dru Tevis and Bennett Orchards’ Henry Bennett. I picked up some White Peaches from Bennett Orchards while I was there, which inspired me to make this perfectly summery White Peach Strawberry Salad!
This salad is very simple to make, and has less than 10 ingredients, but delivers a balanced mix of sweet, toasty, earthy, and acidic flavors, making for a truly memorable bite!
Ingredients:
Salad:
- 1/3 cup sliced almonds, toasted
- 1 (5 oz) bag spring mix
- 2 sliced white peaches or nectarines
- 1 cup sliced strawberries
- 1/2 cup crumbled blue cheese (if you don’t like blue cheese, you can substitute in feta)
Dressing:
- 1/4 cup olive oil
- 2 tablespoons champagne vinegar
- pinch of salt and pepper
Begin by toasting your almonds. Add the sliced almonds to a small sauté pan over medium heat. Heat, stirring occasionally, until they begin to brown, about 5 minutes. (It will feel like nothing is happening, and then all of a sudden browning will happen so be sure to keep an eye on them so they don’t burn!) Set aside to cool.
In a large bowl, add in your spring mix.
Follow with the white peaches and strawberries.
Then add in the crumbled blue cheese.
Top with the cooled toasted almonds, then toss to combine all the ingredients.
Add the olive oil, champagne vinegar, salt, and pepper to a small jar. Twist on the lid and shake vigorously until fully combined.
Drizzle over the salad, tossing to evenly coat.
I loved the unexpected flavors of this salad. The combination of earthy, salty blue cheese with the sweetness of the peaches and strawberries is absolutely delicious!
The toasted almonds add another layer of flavor, as well as a bit of crunch. The dressing adds a bit of acid to bring the entire dish together.
White Peach Strawberry Salad
Ingredients
Salad:
- 1/3 cup sliced almonds toasted
- 1 5 oz bag spring mix
- 2 sliced white peaches or nectarines
- 1 cup sliced strawberries
- 1/2 cup crumbled blue cheese if you don’t like blue cheese, you can substitute in feta
Dressing:
- 1/4 cup olive oil
- 2 tablespoons champagne vinegar
- pinch of salt and pepper
Instructions
- Begin by toasting your almonds. Add the sliced almonds to a small sauté pan over medium heat. Heat, stirring occasionally, until they begin to brown, about 5 minutes. (It will feel like nothing is happening, and then all of a sudden browning will happen so be sure to keep an eye on them so they don’t burn!) Set aside to cool.
- In a large bowl, add in your spring mix.
- Follow with the white peaches and strawberries.
- Then add in the crumbled blue cheese.
- Top with the cooled toasted almonds, then toss to combine all the ingredients.
- Add the olive oil, champagne vinegar, salt, and pepper to a small jar. Twist on the lid and shake vigorously until fully combined.
- Drizzle over the salad, tossing to evenly coat.
What do you think?