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Ripe peach, juicy tomatoes and ribbons of yellow squash tumble through tender greens with cucumber and toasted pepitas.
Rachelle Johnson

Peach and Farmers Market Summer Salad

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Ripe peach, juicy tomatoes and ribbons of yellow squash tumble through tender greens with cucumber and toasted pepitas. A lemon-herb vinaigrette keeps the fruit bright and the salad fresh.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad
  • 5 ounces mixed salad greens washed and dried
  • 1 heirloom tomato cut into wedges
  • 1 cup cherry tomatoes halved
  • 1 large cucumber sliced
  • 1 yellow squash shaved into ribbons
  • 1 ripe peach pitted and sliced
  • ¼ small red onion thinly sliced
  • ⅓ cup pepitas
Lemon herb vinaigrette
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • fine salt To taste.
  • black pepper To taste.

Equipment

  • skillet
  • Vegetable peeler
  • knife
  • chopping board
  • whisk
  • large bowl

Method
 

  1. Toast the pepitas in a dry skillet over medium heat for 2–3 minutes, shaking or stirring, until fragrant. Transfer to a plate and cool.
  2. Whisk the oil, lemon juice, vinegar, maple syrup, mustard, basil and parsley in a bowl. Season with salt and pepper to taste.
  3. Put the dry greens, both kinds of tomatoes, cucumber, squash ribbons, peach and onion in a large bowl. Toss gently so the peach stays intact.
  4. Scatter the cooled pepitas over the salad.
  5. Drizzle over the vinaigrette and toss gently to coat. Serve immediately while the greens are crisp.

Nutrition

Calories: 210kcalCarbohydrates: 14gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 38mgPotassium: 560mgFiber: 3gSugar: 9gVitamin A: 1224IUVitamin C: 38mgCalcium: 40mgIron: 2mg

Notes

Sweetener: Maple syrup gives the lemon-herb vinaigrette a gentle sweetness that suits ripe peach. Produce: A ripe but sliceable peach is easier to toss than a very soft one. Swaps: Nectarine replaces peach; zucchini replaces yellow squash with a greener appearance. White wine vinegar may be exchanged for apple cider vinegar for a fruitier tang. Make ahead: Prepare vinaigrette and toast pepitas ahead; store separately. Wash and dry greens well, then slice delicate fruit and dress close to serving. Storage: Refrigerate prepared components promptly; dressed greens are best the same day. Serving: Add chickpeas, lentils or tofu separately for a more substantial meal.

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