Not even kidding; this salad is AMAZING! The main reason why I like it so much is that come summertime; peach stands are everywhere in Texas! Local farmers showcase their homegrown peaches in every parking lot, every street corner, and at every food/culture festival all over the greater San Antonio area! It's fun, it's festive, and it's oh so Texan!
Up until this point I have DREADED the summer months in Texas. They're hot, sticky, and the mosquitos are widespread. TBH, I truly haven't acclimated to this weather until recently. 9 years ago I moved here from Reno, NV. Northern Nevada spoiled me with mountain/desert air, zero humidity, and minimal bugs (my preferred way to live).
My transition from NV to TX was terrible. I had horrible allergies, an over-abundant growth of acne, styes in both eyes, while fighting for sole custody of my son (long story - separate blog post). But the one thing that I found enjoyable was seeing an array of peach stands scattered throughout my unexpected home-to-be. The sight was quite lovely, and I couldn't help but be charmed by it.
Overall, I was luckily enough to turn a bad memory into a good one!
So here is my Smoky Summer Peach Salad! Hope y'all enjoy it!
Time: 20 Minutes Yields: 3-4
2 cups of greens - I used arugula because that’s what I had in my fridge! Feel free to use field greens or spinach.
1 tablespoon of fresh basil, chiffonade
1 large ripe peach, diced
1 cup of cooked bacon, diced
¼ cup of feta, blue, or goat cheese – this truly depends on your taste buds! If you prefer sweeter flavors go with goat, if you’re in the mood for savory go with feta. If you like a combination of both, do blue cheese!
½ cup red onion, sliced thin
2 tablespoons extra virgin olive oil
1 tablespoon of balsamic vinegar
Pinch of Himalayan salt
Pinch of black pepper
Sprinkle of smoked paprika
Prepare and chop all ingredients as listed above.
Throw everything in a bowl (except smoked paprika)– mix and serve.
Garnish with sprinkled smoked paprika.
1/8 cup pecans
1/8 cup pumpkin seeds