This sweet and savory salad showcases fresh summer peaches, and avocado, and is the perfect pairing with grilled chicken or pork. Best of all, it only requires 7-ingredients, and one of those is olive oil. Bring on the summer nights in San Francisco-- we are well and truly ready for some warm weather.
Strangely enough we don’t get much of a summer in San Francisco. The days in July and August often start with thick fog rolling in from the Pacific, and the thermometer hovers around 20℃/68℉. While other parts of the country are scorching hot from late May onwards, we typically have to wait to September for a handful of jacketless, summery days in San Francisco.
As I patiently wait for these sundress days to arrive this year, I’ve been bringing summer to our meals at home. I served up this fresh peach salad as a side to pulled chicken, smothered in barbecue sauce. It was a delicious, savory way to use up the spare peaches knocking around the fruit bowl.
3 ripe yellow peaches
¼ cup red onion
2 tbsp crumbled feta
1 tbsp cilantro
1-2 tsp lime juice
2 tsp extra virgin olive oil
Remove the pits from the peaches and slice into thin wedges.
Slice the red onion into paper thin slices.
Remove the pit and skin from the avocado. Thinly slice the avocado.
Finely chop the cilantro.
Arrange the peaches and avocado on a serving platter or in a shallow dish.
Sprinkle the red onion, crumbled feta, and cilantro over the peaches and avocado.
Drizzle the salad with lime juice and olive oil. Refrigerate until serving. Serve the same day.
Serves 2 as a side.