Savory Peach Salad
When peaches first hit the stands in July, the earliest peaches are sometimes firmer and less sweet than the soft fragrant peaches you find later in the season. These early peaches are perfect for a savory preparation like the one described in the recipe below. The firmer flesh and the fresher, less sweet flavor is complimented by the onion and cilantro to create a salsa-like savory salad.
Peaches with Corn and Arugula
2 peaches, roughly chopped
1 ear fresh sweet corn, uncooked
2 T cilantro, chopped fine
2 T chopped red onion
fresh lime juice squeezed from 1 lime
1 T honey (preferably wild honey, a mild version like clover is good)
1 small bunch arugula, about ½ lb, leaves torn into bit sized pieces
1 T olive oil
Salt to taste
- Cut the corn from the cob by slicing off the stem end to create a flat surface, then slicing vertically down the length of the cob.
- Combine peaches, corn, cilantro, onion and ½ t fresh squeezed lime juice.
- Drizzle honey over peach mixture and stir. Taste for salt and sweetness. Adjust salt and add lime if salad is too sweet, honey if salad is too sour.
- In a separate bowl, toss torn arugula with olive oil, salt to taste, and another ½ t fresh squeezed lime juice.
- Serve peach mixture over bed of dressed arugula. Serves four.