This is a perfect summer salad and can be served with any meal, including brunch!
4 ripe peaches, sliced
4 ripe tomatoes, cut into bite sized pieces
4 ounces feta cheese, crumbled plus more for garnish
1/2 Cup red onion, chopped
1/4 Cup pecans, chopped
Handful fresh mint, chopped
Handful fresh basil, chopped
Blood orange olive oil
Salt to taste
In a large bowl, combine peach slices and tomatoes. Add feta, red onion, pecans, and drizzle with olive oil. Add mint and basil and gently toss to combine, season with salt to taste. To serve, portion out each plate and sprinkle with feta.
Bread salads are made different ways all over the world, depending on the culture. Here is a basic recipe that can be modified using your desired flavors of olive oil and balsamic vinegar. It's a great way to use leftover bread and can be eaten as a side dish or main course. Try adding grilled chicken or steak for a hardy meal!
1/2 Cup Extra Virgin Olive Oil
6 cloves garlic, crushed
4 Cups crusty bread, cut into bite sized chunks
1 Cup red onion, diced
3 Cups tomatoes, cut into bite sized chunks
1/4 Cup Feta or Mozzarella cheese, whichever you prefer
3 Tablespoons White or Dark Balsamic Vinegar
1 bunch fresh basil leaves, torn into bite sized pieces
1 Tablespoon capers
Salt and Pepper to taste
Heat olive oil and sauté garlic 1-2 minutes, add bread and sauté until golden brown. Lower heat, add onions and sauté for another minute or so. Add tomatoes and vinegar, remove from heat. Add basil, cheese, capers, toss to combine. If salad seems dry, drizzle a small amount of olive oil over it and toss. Serve immediately and garnish with basil.
This is a tiny departure from the traditional tomato, mozzarella, and basil caprese and tastes just as good if not better!
1 12oz Jar of Roasted Red Peppers
2 Cloves Garlic, peeled and chopped
1/4 Cup Basil Olive Oil
4 ounces Feta Cheese
2 Tablespoons Fresh Chives, chopped
Salt & Cracked Pepper to taste
To avoid tearing, carefully remove roasted red peppers from jar and drain well. Place peppers in a small bowl and cover with about half of the olive oil. Chop garlic and add to mix, along with salt to taste. Gently mix so as not to break up the pepper pieces. Chop chives and cut 2 slices of feta for each serving.
Drizzle a small amount of oil on each plate. Place 2 slices of roasted red pepper over the oil and top with 2 slices of feta cheese. Drizzle a little more oil over the stack, top with salt & pepper, and chopped chives.