With ripe peaches sitting in my kitchen, I couldn’t help but get a little creative. I started with a peach and pineapple salsa to garnish dinner and then added it to a bed of greens for an added side dish. Not only did it present well, the flavors sang SUMMER like nothing else.
Pictured above is a Sweet Salsa Salad featuring peach and red onion slices on a bed of romaine, sprinkled with fresh cilantro, olive oil, fresh lime juice, salt and pepper, and garnished with a spoon of Sweet Salsa. If you skip the salsa and cilantro, you can easily substitute basil leaves (as described in Martha Stewart Living June 2011, page 158).
In a bowl, combine the following:
3 ripe Peaches, chopped
1/3 large Red Onion, chopped
1/3 bunch Fresh Cilantro, chopped
1 cup Fresh Pineapple, chopped
juice of 1 Fresh Lime
1 TBSP Olive Oil (not extra virgin)
dash of Salt
dash of Pepper