Peach Summer Salad
Summer Salad with Purslane and Peaches
START TO FINISH: 1 hour 30 minutes
for the salad
1/2 cup red onions, sliced into rounds (Animal Farm)
1/4 cup blackberry balsamic vinegar (Texas Hill Country Olive Co.)
1 teaspoon Sea salt (Salt Masters)
2 cups Purslane (Sullivan’s or Nawara Farms)
2 peaches (Texas Peaches)
1/4 cup Green Goddess Goat Cheese – optional (Blue Heron)
1 head each butterhead, oak leaf, and summer crisp lettuce (Cellar Farms or Animal Farm)
2 cups arugula (Animal Farm)
for the croutons
1/2 loaf ciabatta bread (Angela’s Oven)
4 tablespoons Texas Blend olive oil (Texas Hill Country Olive Co.)
for the vinaigrette
1/4 cup blackberry balsamic vinegar (Texas Olive Co.)
1/4 cup Texas Blend olive oil (Texas Olive Co.)
to taste Salt and Pepper (Salt Masters)
Pickle onions by marinating in vinegar for at least one hour, seasoning with sea salt to taste (about one teaspoon)
To prepare purslane, avoid washing leaves. Instead, shake off debris by tapping onto a cutting board. Chop roughly two cups and put pieces in a large salad bowl.
Slice peaches by cutting through the core and around the peach, removing the pit. Put aside.
Wash lettuce varieties and arugula and tear/cut into pieces. Add to salad.
In a separate bowl, prepare the vinaigrette by pouring 1/4 cup of vinegar into a small bowl. With a whisk at hand, add and whisk in olive oil until the mixture thickens. Start with 1/4 cup of olive oil, but add more to taste.
Prepare croutons by cutting half of the ciabata loaf into 1/4-inch cubes. Sprinkle with olive oil and bake at 325 degrees for 10 minutes or until golden brown.
Toss greens with vinaigrette and top with peaches, onions, cheese and croutons. Season with sea salt and black pepper to taste.