We’re Cooking: Fresh Texas Peach and Texas Tomato Salad with Blue Cheese

We had one massive peach left over from our roasted peach dessert the other night, so I made a salad with the beautiful peach, as well as a few Texas tomatoes I had picked up at Mr. Lemley’s stand at the Dallas Farmers Market, served on a bed of tender baby spinach with a few slivers of red onion and a pile of blue cheese with a balsamic and herb vinaigrette this was an incredible summer salad that we were actually able to enjoy on our front porch as the weather has finally cooled a bit and served with an apple, peach and pear filled Chardonnay from Biltmore Estates, this was a perfect pairing with local ingredients making it a wonderful night.


Texas Peach and Texas Tomato Salad with Blue Cheese Crumbles
1 large, ripe Texas peach (or 2 small) – pitted and chopped into chunks
2 large ripe Texas tomatoes – chopped into chunks, and lightly salted
1/2 English cucumber – chopped into chunks
1/2 red onion – cut into very thin slivers
6 oz blue cheese crumbles
5 oz baby spinach
2 tablespoons basil – torn into rough pieces
salt and pepper

For the vinaigrette:
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon chopped fresh dill
1/2 teaspoon chopped fresh tarragon
1 teaspoon chopped parsley
1/2 shallot – minced
3 tablespoons fresh olive oil
salt and pepper

Add all the ingredients for the vinaigrette except the oil and whisk together, then slowly whisk in the oil to emulsiphy.  Add a touch of salt and pepper to taste.  Add all of the salad ingredients to a serving dish and add the vinaigrette.  Using salad hands or tongs mix well, making sure the dressing is fully incorporated into the salad.  Garnish with a touch more blue cheese and a good dose of freshly cracked pepper.  Serve.

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