Being creative isn’t limited to art or writing or making music. You can be creative in so many different ways and one of my favorite ways to be creative is in the kitchen. I LOVE to cook and spend most of my weeknights inventing new dishes for my family (I refuse to have kids who will only eat chicken nuggets and mac and cheese).
One of the best parts about summer is all the fresh fruit you can only get during this season. Peaches, plums, nectarines and cherries are devoured in a matter of days in my house. This recipe for Peach, Basil and Goat Cheese Salad is so delicious and so much more special because you can only really make it in the summertime. If you’ve been to my house in the summer, I’m sure I’ve made it for you.
The first time I had a version of this salad was at a friend’s house and I don’t think I officially got a recipe from her, I just experimented until I recreated it the way I like it.
So I’m gonna share my version with you here. Here’s what you’ll need:
- A lot of fresh ripe peaches (maybe 6 or 7)
- A little bit of basil (about a handful)
- A little bit of arugula (about a handful)
- A little bit of goat cheese (maybe two oz)
- A little bit of extra virgin olive oil (about a half cup or so)
- A little bit of balsamic vinegar (3 tbsp)
- A little kosher salt
- And LOTS of fresh ground pepper
I’m giving these amounts in approximations because I don’t really measure I just eyeball. This salad is all about preference: if you prefer more goat cheese, then by all means, use more and so on. The biggest key component here are the ripe peaches. Buy them a day or so ahead if you can’t find ripe peaches. Crunchy, under-ripe peaches are just not the same. Trust me on this.
So, first chop up your peaches into bite size pieces.
Next, chop up your basil and arugula. I have a basil plant in my back yard and this is such a great way to use it in the summer.
Add the basil and arugula to the peaches. Crumble the goat cheese on top.
Add the olive oil, balsamic, salt and pepper to taste. I find that extra pepper really balances out the sweetness of the peaches.
Toss it all together and enjoy. That’s it. So easy and it is amazingly delicious alongside grilled chicken or fish.
One more tip: this is a very delicate salad so don’t make it until about a half hour before you are ready to serve it. You can let it sit at room temp until serving time.
Okay summer cooks, let me know if this recipe makes it into your warm weather rotation. HAPPY JUNE!