Peach Pepper Salad Food

PEACH SALAD

Steps:

• Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.

GRILLED PEACH, PEPPER AND ZUCCHINI SALAD

Steps:

• Heat greased grill to medium heat.
• Toss peppers, zucchini and peaches with 1/4 cup dressing. Grill 5 to 6 min. or just until peaches are softened, turning after 3 min. Remove peaches from grill. Continue to grill vegetables an additional 5 to 7 min. or until crisp-tender, turning after 4 min. Transfer to cutting board.
• Chop peppers and zucchini. Toss lettuce with remaining dressing in large bowl. Add chopped vegetables and peaches; mix lightly.
• Top with remaining ingredients.

CUCUMBER AND PEACH SALAD WITH HERBS

Steps:

• Vinaigrette:
• Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
• Salad and assembly:
• Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
• Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
• Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.

PEACH & PEPPER SALAD

Steps:

• Roast peppers over a gas flame, under a broiler or on a grill until the outside
• is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
• and let stand for about 5 minutes. When cool enough to handle, peel off skins,
• discard cores, seeds and veins, and cut into long, thin strips. Stir all
• ingredients together in a serving bowl. Let stand at room
• temperature until ready to serve.

PEACH CAPRESE SALAD

Steps:

• Arrange 8 ounces sliced fresh mozzarella, 2 sliced heirloom tomatoes and 2 sliced peaches on a platter. Drizzle with 3 tablespoons olive oil and 1 tablespoon white balsamic vinegar. Season with salt and pepper and top with fresh basil.

PEACH CAPRESE SALAD

Steps:

• Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

PEACH CAPRESE SALAD

Steps:

• Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

ROAST PEPPER PEACH SALAD

Steps:

• Char the peppers all over on a stove burner or barbecue. Seal them in a paper bag for 20 minutes, then slip off the skins, remove the seeds, and cut into strips.
• You can skin the peaches, if desired, or leave them as is. Remove the pits and slice the peaches.
• Add the peaches to the peppers, then toss gently with the remaining ingredients.
• Cover and refrigerate for an hour to let the flavors combine.
• Let the salad warm for 15 minutes at room temperature, and serve.