Simple Balsamic Peach Summer Salad

by Chrissy

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Hi friends… WE ARE  BACK! 

Over the past couple of months and weeks, Lauren and I have each had huge job transitions and busy schedules. Then came our two week Italian Vacation!

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We celebrated the marriage of Marianne & Gio, with many friends, halfway around the world and it was amazing! Let me tell you, those Italians know how to throw  a wedding party. 5 course dinner with a ridiculously huge buffet of appetizers beforehand, complete with a prosciutto tree thing?? Who does that? Only the classiest.

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Lauren and Chris traveled around, while Rob and I traveled around, meeting up here and there. It was a dream come true! When do you get to travel in Italy with your love and best friends?!

We’ll be sharing more photos of food, fun, and more, but first, we wanted to say hi and get some tasty summer recipes to you, stat!

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While all these great things were going on, we had to put our regular LYK postings on the back burner so we could really enjoy the here and now. Sometimes, that is exactly what you have to do.

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Since it’s mid-summer (OHMYGOODNESSS! Already?!), it’s the perfect time to share a light, fruitful, sweet, and tangy summer salad loaded with peaches, caramelized onions and feta.

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Balsamic Peach Summer Salad

Serves 4-5


3 ripe, but firm peaches, sliced

8 cups mixed greens

3/4 cup caramelized onions, from about (about 1 large onion or 2 small/medium)

4 oz feta cheese, crumbled

1/4 C Toasted slivered almonds or candied walnuts

Balsamic vinegar


White Balsamic Vinaigrette:

3 Tablespoons white balsamic vinegar

1 tablespoon fresh orange juice

1 teaspoon Dijon mustard

1 teaspoon honey or agave

1 1/2 Tablespoon shallot, minced

4 Tablespoons olive oil

pinch sea salt and black pepper, to taste


With an immersion blender, or regular blender (or with whisk, if shallots are mined small enough), combine vinaigrette ingredients until almost smooth. Set aside.

Caramelize onions in a large sauté pan, with a drizzle of olive oil, about 1/2 Tablespoon butter, and a pinch of sugar. Cook on low heat until very tender and sweet, about 25-35 minutes. Set aside to cool.

Slice peaches and sauté in a large pan with a drizzle of olive oil and about a tablespoon of balsamic vinegar (or you can use some of the vinaigrette).  Sauté only to heat through to let peaches release some of their juices and let flavors combine, about 2 minutes. Remove from heat and let cool.

To make salad, top mixed greens with cooled sautéed peaches, caramelized onions, feta, and nuts, and drizzle with vinaigrette.

Vinaigrette can be ahead and stored in an airtight jar for up to 1 week.


From the Little Yellow Kitchen,


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