Friday, August 10, 2012
NECTARINE ( or peach ) AND FETA SALAD WITH AN HERBACIOUS WHITE BALSAMIC VINAIGRETTE
Nothing makes me feel young again like a vacation of just hanging out by the water all day, coming home exhausted and happy after an afternoon of sunning and frolicking. Then stopping by the market on the way home for fresh picked tomatoes, corn, and nectarines and herbs. I use nectarines so as not to be confused with Peaches and Herb! Reunited and it feels so good, ooh, ooh, ooh, ooh. See that's what happens if I use peaches with herbs... feel free to use nectarines or peaches.
Oh, the dog days of summer…
This is the newest member of the Lindsay clan, my brother and sister in law’s puppy, Putter. I am smitten.
It’s 90 degrees and sunny with nothing to do but float down the Swan River on a good old inner tube. Actually we have special tubes just for floating. Our tubes are called the River Rat… oh so charming! You will not see pictures of me in my tubing attire which consists of a 2 piece bathing suit for optimum tummy tanning, older than the hills river shoes which are Velcro sandals ( think Tevos ), and a ball cap to keep the sun out of my eyes because I don’t wear my sunglasses in the river. No, I will only share with you the pretty pictures of the river.
This is not the river we tube down! This is the McDonald River at Glacier Park.
We take the less thrilling and more leisurely Swan River.
After an afternoon of summer fun; a simple and refreshing salad will hit the spot. To keep the summer theme in mind I remember a Tomato Peach and Burrata salad I had seen on What’s Gaby Cookinghttp://whatsgabycooking.com/tomato-peach-and-burrata-salad-recipe/.
This salad is totally inspired by Gaby’s recipe. All of my favorite summer produce in one bowl. Nectarines looked best at my market but you can also use peaches, with tomatoes, corn and I like the salty creaminess of feta with all that sweet produce.
Make the vinaigrette. The basil and parsley perk up the salad.
Often the pits are not easily removed from a nectarine or peach, so just cut down either side of the pit to remove the sweet flesh.
Put the salad together in a large, shallow bowl or platter and serve the vinaigrette on the side, or dress the salad right before serving. Nectarine and Feta salad is great with any grilled meat and a loaf of crusty bread.
For the dressing:
1 Garlic clove, minced
2 tsp Dijon mustard
1 tsp Honey
¼ tsp Salt
¼ tsp Pepper
¼ cup Italian or flat leaf parsley, finely chopped
½ cup Basil, finely chopped
1/3 cup White balsamic vinegar
1 cup Extra virgin olive oil
For the salad:
1- 5 oz. package Super Greens, or another sturdy lettuce such as romaine
4 Nectarines or peaches, sliced
8 Campari tomatoes, or 4 small tomatoes, cut into wedges. About 2 cups
1 ½ cups Corn either from frozen and thawed out, or 3 fresh ears of corn
½ Red onion, thinly sliced
4 oz Feta cheese, crumbled
1. In a small bowl whisk together all of the ingredients for the dressing except for the olive oil.
2. Slowly drizzle the olive oil into the ingredients in bowl, while whisking. Set to the side.
3. If using fresh corn, blanch the corn in boiling salted water for about 1 minute. Cut the corn off the cob to use in the salad.
4. In a large shallow bowl mix all the ingredients for the salad.
5. Either serve the dressing on the side, or dress the salad immediately before serving.