Tag Archives: salad

Shenandoah Valley Easy Peach and Tomato Salad Recipe

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Shenandoah Valley, Virginia.

Shenandoah Valley, Virginia.

My sister, after living and working in Los Angeles, Chicago, Washington DC and Boston, now lives in the beautiful Shenandoah Valley in Virginia where she discovered this recipe at an amazing farmer’s market 10 minutes from her house (also nearby are 2 wineries and a lavender farm.) Every Tuesday and Saturday the market is jammed with local farmers who offer amazing vegetables, fruits, meat, honey, bread, eggs, and cheeses. All of the items are farm to table and the “ Buy Fresh – Buy Local ” movement is very big there.

Buy Fresh, Buy Local produce in the Shenandoah Valley.

” Buy Fresh, Buy Local ” produce in the Shenandoah Valley Farmer’s Market in Virginia.

 

She is loving living in the “country” now close to where the food grows. This recipe was featured as part of the market’s yearly tomato contest and is an unexpected pairing of two of summer’s greatest bounties – peaches and tomatoes. She has brought this very easy and fresh salad (perfect for the last days of summer which I am holding onto kicking and screaming like a child who doesn’t want to leave the park) to several dinner parties and everyone always asks for the recipe. Enjoy!

 

 

 

Beautiful Farmer's Market tomatoes make any easy salad gorgeous.

Beautiful Farmer’s Market tomatoes make any easy salad gorgeous.

Ingredients:

 

  • 4 tablespoons of red wine vinegar
  • 1/3 cup of diced red onions
  • 4 slightly ripe (not mushy) peaches
  • 4 medium vine ripe tomatoes – you can also use cherry tomatoes (2 cups) cut in half if you have those handy
  • ½ cup of fresh basil (don’t use dry – it doesn’t taste the same)
  • ½ cup of fresh plain crumbled feta cheese
  • Salt and pepper to taste

 

 

Put 4 tablespoons of red wine vinegar in a large bowl. Add the 1/3 cup of diced red onions to the vinegar and let sit for 20 minutes Cut the tomatoes into bite sized (1 inch pieces) and add to the bowl. Cut the peaches in half. Take out the pit and peel with potato peeler or knife (I leave the skin on – it’s easier ). Cut into slices (1/4 inch or so) and put them into the bowl. Cut up basil into ribbons and add to the bowl. Add the feta cheese to the mixture. Add ½ teaspoon of salt and ½ teaspoon of pepper. Blend gently so that the vinegar and onions are mixed in to the salad. Don’t overstir since you don’t want the peaches and the tomatoes to get mushy. Cover and chill in the refrigerator until served. If you are taking it to a picnic, pack the cheese and lettuce separately and mix with the peach mixture before serving. Serves 4-5. 

My Favorite, Easy Vinaigrette

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When my husband and I dropped our son off at college in Santa Cruz, California, we were blown away by the local ingredients (e.g. organic produce grown and served on campus) and loved how the student cafeterias featured other local products like salad dressings. We saw beautiful young adults from all over the globe sitting under trees reading books

Organic horticulture grown on campus at U.C.S.C. is served on campus to lucky U.C.S.C. students.

Organic horticulture grown on campus at U.C.S.C. is served on campus to lucky U.C.S.C. students.

and thought…..”How wonderful to be able to just read and learn every day while someone else cooks for you and you get to eat these types of wonderful ingredients!”. Youth may indeed be wasted on the young. 

 

But not all salad dressings are created equal. While there are many dressings in the marketplace that are healthy and free of GMOs, dangerous pesticides and other questionable ingredients, there are many that aren’t. Just pick up random bottles when you’re in the market and read the label. 

 

Not only are homemade salad dressings budget-friendly and quick and easy to make, but you can really taste the salad ingredients. In my opinion, the dressing should enhance the salad itself, not drown it’s flavor. 

 

The other trick that my friend Maura showed me is put VERY little dressing on the salad and be SURE to add Salt and Pepper directly onto the salad itself (not just the dressing). 

 

The trick to a great salad is very little dressing and Salt and Pepper on the greens.

The trick to a dressing a delicious salad is add very little dressing and add Salt and Pepper directly on the greens.

  • 2 Tablespoons Balsamic Vinegar
  • 1/2-1 Teaspoon Dijon (or just a small squirt! I don’t usually measure frankly).
  • 2 Tablespoons Olive Oil

 

Mix with a fork. Add oil last. No need to add the oil slowly because the mustard will emulsify the dressing together. I also like to add sugar to this recipe when I top a salad that includes fruit.

easy dressing recipe healthy balsamic vinegar california restaurant

 

 

 

 

 

Quinoa Salad

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Quinoa, a grain, has a lot of protein in it. It is so easy to prepare and add whatever raw vegetables you like to it. This is one of my favorite ways to make it.

 

  • 1 Cup Quinoa cooked per package directions 
  • 1/2 Cup Bite sized pieces of Broccoli Florets (just break them off or cut them off)
  • 1/2 Cup Bite sized pieces of Red and Yellow Bell Peppers
  • 1 Tablespoon Fresh chopped Basil
  • 1/2 teaspoon of Lemon Zest
  • Juice of 1 Lemon
  • Splash of Red Wine Vinegar
  • Splash of Olive Oil
  • Salt and Pepper to taste

 

Mix and eat warm right away. Or chill. Works well for picnics.

 gluten free picnic easy recipe concerts in the park