Farm to table is a big thing nowadays, but since I don’t have a farm I’m calling this my backyard to table salad. Yup the peaches came from my tree and the fresh herbs from our pallet garden.
Let’s chit-chat about the pallet garden. This was my wife’s project and I must say it’s kinda cool to have so many fresh herbs available. Usually I’ll plant a few of my favorites but this time, she loaded up the pallet with all sorts of different herbs like purple basil, oregano, thyme, chocolate mint (yes it totally does taste like chocolate) and lemon balm. My peach tree has been faithful every year producing a lot of juicy peaches, so be prepared for stacks of peach recipes heading your way!
Not all of those recipes will be sweet. Just like with this herb salad, peaches taste great in savory dishes too. A simple olive oil dressing with some lemon balsamic and the herbs make it perfect for summer. Don’t be skimping on the cheese, I used a good sized chunk of Point Reyes Blue Cheese, it’s creamy but perfect for crumbling over the candied pecans and toasted almonds.
Sweet meet savory…savory say hi to sweet! And they all lived happily ever after!
Here’s some more fresh peach salad links!
Two Peas and Their Pod- Grilled Peach Salad with Goat Cheese and Blueberries
Love and Lemons- Grilled Peach Salad with Mint
Joy The Baker- Watermelon Peach Caprese Salad
Peach Salad with Blue Cheese and Fresh Herbs
- 4-5 large white peaches
- 2 tablespoons olive oil plus extra for garnishing
- 1 tablespoon lemon flavored white balsamic vinegar *see notes*
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped oregano
- 1 teaspoon fresh chopped purple basil
- Salt and black pepper
- 4 cups green mache leaves *see notes*
- 1/4 cup candied pecans
- 1/4 cup sliced toasted almonds
- 1/2 cup blue cheese crumbled
- Slice the peaches into thick wedges and transfer to a large bowl.
- Add the olive oil, vinegar, thyme, oregano and basil. Toss gently to coat the peaches.
- Season lightly with salt and pepper.
- Lay the mache leaves onto a large serving platter.
- Carefully place the peaches on top of the leaves and sprinkle both types of nuts over the salad.
- Top with the blue cheese crumbles.
- Drizzle some olive oil over the whole salad and serve at once.
- Garnish with extra torn herbs if desired.