The Barefoot Contessa’s Peach Salad is a lovely and refreshing salad, just right for the warm weather. Ripe, luscious peaches are combined with goat cheese and a tangy vinaigrette in this dish. This salad is another example of Ina Garten’s (the Barefoot Contessa) knack for creating great dishes with minimal effort. This Peach Salad is perfect for a picnic or a light lunch and will have your guests begging for the recipe.
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💓 Why You’ll Love This Barefoot Contessa Peach Salad
- Perfect for summer: This peach salad, made with in-season fruit, is the epitome of summertime deliciousness.
- Refreshing and light: This salad is great for warm days since it is both light and refreshing thanks to the combination of peaches, greens, and dressing.
- Quick and simple to prepare: This dish may be prepared by cooks of all experience levels because it calls for few ingredients and few steps and requires no special tools.
- Versatile: The salad can be altered to suit individual tastes by including or eliminating items like cheese and nuts.
- Healthy: The salad is a nutritious addition to any meal because of the fresh fruits and vegetables it contains.
What Is Barefoot Contessa Peach Salad Recipe?
Barefoot Contessa’s Peach Salad is a simple and delicious salad that combines fresh peaches, almonds, feta cheese, and a homemade honey-lemon vinaigrette. The salad is usually served as a side dish or as a light lunch.
- 3 ripe peaches, peeled and sliced
- 1/4 cup thinly sliced red onion
- 6 oz. baby arugula
- 4 oz. crumbled blue cheese
- 1/2 cup roasted, salted pistachios
- 1/4 cup olive oil
- 2 tbsp. Champagne vinegar
- 1 tsp. honey
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
🔪How To Make Peach Salad
- In a large bowl, combine the sliced peaches, thinly sliced red onion, and baby arugula.
- Add the crumbled blue cheese and roasted, salted pistachios to the bowl.
- In a small bowl, whisk together the olive oil, Champagne vinegar, honey, kosher salt, and black pepper.
- Pour the dressing over the salad and toss well to coat. Serve the salad immediately.
Here are some recipe tips for making Barefoot Contessa Peach Salad:
- Choose ripe and juicy peaches: Go for peaches that are soft and juicy, and pick out those that have a pleasant scent. The salad’s overall flavor may suffer if you use firm peaches, which tend to be less juicy and lack some of the peach’s signature flavor.
- Use high-quality ingredients: While there aren’t a ton of moving parts in this salad, the quality of the components you use will have a far bigger impact on the final product’s flavor. For the greatest results, use fresh arugula, premium prosciutto, and an aged balsamic vinegar.
- Toast the pine nuts: Toasted pine nuts enhance the salad’s flavor and texture by releasing the oils in the nuts. To toast pine nuts, you need only to place them in a dry skillet and cook them over medium heat, stirring occasionally, until they are golden brown and aromatic.
- Make the dressing ahead of time: The salad dressing can be prepared in advance and stored in the refrigerator until needed. Mix everything together with a whisk and keep in the fridge for up to 5 days.
- Assemble the salad just before serving: Put together the salad right before serving to keep it nice and crisp. Add the peach slices, prosciutto, and toasted pine nuts to the arugula that has been tossed with the dressing.
🍴 What To Serve With Peach Salad?
The Barefoot Contessa’s Peach Salad is a delightful side that complements many entrees. If you’re looking for some accompaniments for your peach salad, here are a few ideas:
- Toss the grilled chicken or fish with the peach salad for a delicious and balanced meal.
- A savory quiche would go wonderfully with the luscious sweetness of the peach salad.
- Vegetables, such zucchini, eggplant, or bell peppers, that have been grilled provide a perfect accompaniment to the Peach Salad because their robust flavor counteracts the salad’s inherent sweetness.
- Add some crunch and substance to your Peach Salad by serving it with some crusty bread like sourdough or a baguette.
- A light soup, such gazpacho or tomato soup, would be a nice starter before the Peach Salad.
🥶 How To Store Leftovers
You may keep any leftover peach salad in the fridge for up to two days if you store it in an airtight container. Keep the dressing in a separate container so it doesn’t go bad while you’re storing the salad. Just combine the salad and dressing when you’re ready to eat.
Keep the peach salad and the dressing in separate containers, and combine them right before serving. The salad won’t get as soggy if you do this.
Should you peel peaches for salad?
It’s up to you if you want to peel the peaches before using them in a salad. If you want a silkier salad, peel them, but sometimes the skin adds a beautiful contrast in texture and color to the salad. The skin should be peeled if it is tough, but if the peaches are perfectly ripe, the skin will be delicate enough to eat as is. Your personal preferences should guide your final decision.
How do you cut peaches for fruit salad?
Peaches should be washed and patted dry before being chopped for a fruit salad. Remove the pit from the peach, then cut the fruit into thin wedges. The peach can also be thinly sliced or diced for use. It’s up to you and the recipe you’re using to decide which approach to use.
Do you cut the skin off peaches?
You don’t have to peel peaches if you don’t want to. Although the skin can be eaten due to the presence of fiber and nutrients, some people find its texture too harsh or unpleasant. Peaches can be blanched in boiling water for 30 seconds before being cooled in an ice bath if you wish to remove the skin before eating. Using a paring knife, the skins should come off easily.
Will peaches turn brown in a fruit salad?
Peaches in a fruit salad will definitely go bad if they are left out in the open. If you put the peaches in a basin with some lemon juice or other acidic fruit juice, like orange or pineapple juice, they won’t turn brown as soon. The oxidation process, which causes browning, is slowed by the acid. You can also add the peaches immediately before serving to minimize their exposure to air.
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