Summer days are salad days. Salads are an easy staple that come together in a hurry with minimal fuss, not to mention that they’re the perfect vehicle for enjoying all sorts of seasonal produce. And with all the fresh fruits and vegetables making their way into the markets at the moment, there’s certainly no shortage of choice when it comes to what to put into one.
Cool, easy, crunchy, it’s just the thing on a hot, sticky day. Suffice it to say, I’ll be eating my fair share of them for the next few months.
This particular salad is another sweet and savory affair (one of my favorite salad combinations). The basic formula here boils down to a bed of greens, thrown together with a vegetable, a fruit, some kind of nut for crunch and a little cheese for creaminess.
What you get is a lively combination of tastes and textures that’s fresh and oh-so-satisfying.
I start with some quickly blanched green beans to which I add a heap of mache lettuce. To that I add in colorful assortment of peaches and cherry sliced thin along with a smattering of pistachios for nuttiness and goat cheese for both creaminess and tang. A bright green basil vinaigrette ties everything together.
Of course a salad like this is only as good as the ingredients that go in it so make sure to get the freshest you can. The peaches should be sweet and juicy but not overly ripe, and the cherries plump but firm and the green beans should be slender and have a nice snap to them.
This colorful salad is everything that’s good about summer in a bowl. Here’s to salad days!