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I wish I could take credit for this recipe, price but I am sad to say that I cannot. I’ve mentioned before that Michael’s Genuine is my favorite spot for brunch. And I don’t mean that it’s my favorite spot in Miami, pharm I mean that it’s my favorite anywhere. Now that my due date is fast approaching (32 days left! But who’s counting…), I’m taking every opportunity to do things I soon won’t be able to. Like sleeping in and going out for fancy brunch with Tom.
One of the many daily specials at our fancy brunch was “Local Peaches” – a salad made with peaches, radishes, almonds, feta cheese and basil. Since Tom isn’t a huge fan of peaches, I was going to pass even though it was the dish that stood out from the menu. But then a server walked by with the dish and it was such a beautiful plate of food – all gem-toned peaches, bright radish rings and vibrant basil – that I knew I had to get have it despite Tom’s anti-peach stance. As usual, I was right. The peaches were the most memorable dish we tried and Tom loved it. It’s nice to be right.
Of course, I had to try to recreate it at home. I couldn’t find local peaches, but I did find some nice-looking ones from Georgia which were the perfect almost-ripe for the salad. The peaches and radishes are sliced super-thin (a mandoline works particularly well for the radishes) and tossed with a little olive oil and a touch of white wine vinegar. Almonds are coarsely chopped and toasted. Basil is torn. Feta is crumbled. Everything gets assembled prettily on a plate and generously sprinkled with freshly ground black pepper. It’s a little sweet, crisp, crunchy and super refreshing. Seriously one of the best ideas I’ve ever stolen from a restaurant and the perfect summer side to a sandwich, or a beautiful appetizer for a fancy dinner party.
If you want to stretch this out a bit or make a bigger meal of it, I would imagine this salad would be delicious with some lightly dressed arugula or baby spinach.
1/2 cup almonds with the skin on them
4 almost-ripe peaches (they should not give when you squeeze them, nor should they be hard)
4 small radishes (or 2 large)
2 tbsp. olive oil
1 tsp. white wine vinegar
1 oz. feta cheese, crumbled (preferably sheep’s milk)
10 leaves basil, torn into small pieces
freshly ground pepper
Roughly chop the almonds and place them in a skillet over medium heat. Toast until fragrant and slightly golden, stirring frequently. Set aside.
Thinly slice the peaches and the radishes (the radishes slice really well with a mandoline if you have one). Place the olive oil and vinegar in a bowl and add the peaches and radishes. Using your fingers, gently toss until the peaces and radishes are coated.
Arrange the content of the bowl onto a plate. Sprinkle with feta cheese, almonds and torn basil leaves. Drizzle the remaining oil from the bowl over the plate and grind a very generous amount of black pepper over the top.
Makes 2 side servings, or 4 appetizer portions.
This sounds absolutely glorious! I became slightly addicted to a salad of radishes and feta, topped with some spunky red wine vinegar. It’s not quite peach season up here in Boston, but this will definitely be revisited this summer.
Very interesting mix. I can’t wait to try this.
Wow, this looks fantastic! And it’s so exciting that you’re due in about a month! Congrats, and I think we all hope you’ll keep posting, newborn and all :)
Wow, gorgeous photo, so luscious! The spice of radish with the sweet orange and tart feta sounds like the perfect flavor explosion.
sounds perfectly amazing… and the first picture is so gorgeous!
This sounds like the perfect summer salad!! I can’t wait to try it. Fresh local peaches and all manner of stone fruit are in abundance where I am and I’m always looking for more ways to take advantage of this season. Thanks!
I made this last night as I had some fresh peaches from our organics weekly delivery and it was YUMMY and so fresh! Been making recipes from your blog for about a year now. It’s my fave. :)
I am addicted to this dish and tried to recreate it at home after I had it at Michael’s. I used a bit of sherry vinegar, olive oil and a touch of honey for the dressing. It worked well but I’m going to try it with white wine vinegar.
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