I often like to serve in season fruit plain and unadorned. Cherries and most berries usually just get washed before they make it to the table. Peaches are the exception to this rule. I love them baked, in savory dishes and in salads. I have been making some version of this salad nearly everyday for lunch. This plan will continue until they disappear from our farmers’ market. This peach, sunflower seed and tomato combination is one of my favorites. It is followed closely by peaches, raspberries and slivered almonds over greens. I like using the ratio of 1 peach: 2 tsp something crunchy: 3 cups of greens: 3 tbsp of dressing for two people. A perfectly ripe tomato, handful of raspberries or avocado slices are a nice bonus.
I think it is all about getting the right balance of sweet, crunchy, greens and acidity. The sweetness of the peaches pair really well with a more acidic dressing. For this salad, I just whisked together 2 parts balsamic vinegar with one part olive oil and a squeeze of lemon. Sometimes there is no reason to make things more complicated, and this makes for a simple and easy weekday lunch.
Peach, Tomato and Sunflower Seed Salad
1 ripe yellow peach, sliced
2 tbsp of raw unsalted sunflower seeds
1 tomato, diced
3 cups of spring mix
For the dressing:
2 tbsp balsamic vinegar, 1 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp pepper, the juice of a lemon wedge whisked together.
I like to toss all the ingredients in the dressing and save the sliced peaches to add to the top.
Check out some other ideas for peaches from the archives: