I’m finding so much inspiration from the local produce coming in from BC and the various farmers around Alberta it’s hard to keep me out of the kitchen right now. I’m always thinking two meals ahead. I love doing a big brunch on Sunday when we have all the kids together. Mostly because all of them are teenagers except Ava and they wouldn’t think of getting up prior to 12:00 pm anyway. There is a strong push to have bacon at every meal possible from all four boys so I try and balance it with a little green salad.
I added a little strong blue cheese which adds so much to this salad but feel free to leave it out or add another type of cheese, even avocado would be nice. I kept the dressing really light and easy as it’s not so much about the dressing as it is the peaches in this salad. I choose a simple oil and vinegar with really good sea salt and freshly cracked pepper. Look for tomatoes that are local, ripe and multi-coloured.
Fresh Peach and Tomato Salad
- 1 bag fresh baby greens
- 8 baby tomatoes, sliced
- 1 fresh peach, thinly sliced
- 8 basil leaves, julienned
- 1 green onion, thinly sliced
- 1 – 2 oz. microgreens
- 1 oz. thinly sliced blue cheese
- Drizzle with good olive oil and white balsamic (lemon) vinegar
- Sea salt and freshly cracked pepper
Wash your greens well and dry. Lay the baby greens on a serving plate. Place the peach and tomato slices over the greens. Add the green onion, basil, blue cheese, microgreens, sea salt and pepper and drizzle with oil and vinegar. Serve.
