Summer’s bounty has been glorious. Corn, squash, green beans, chard, potatoes, tomatoes (oh the tomatoes!), apricots, plums, basil, and now–right now— peaches. Ripe August peaches are the main event of this simple, Italian-inspired salad. Eat it barefoot in a grassy field or at your kitchen counter, and just try not to get this song stuck in your head.
*The ingredient amounts are rough approximations for one serving; adjust accordingly.
1 cup arugula
1/2 peach, sliced
1 tbsp sliced almonds
drizzle of olive oil
drizzle of balsamic vinegar
tiny pinch of sea salt
- Heat almonds in a dry skillet over medium heat for 1-2 minutes, watching very closely and
agitating pan frequently, just until toasty and fragrant.
- Drizzle a bit of olive oil onto arugula, sprinkle with a pinch of salt, and gently toss.
- Top greens with peach slices, a drizzle of balsamic vinegar, and almonds.