One of my favorite things to do on Saturday mornings from May to October is to walk downtown to the Saturday Farmer's Market in my hometown of Greenville, SC. Three blocks along Main Street are blocked from traffic and filled with tents and local farmers and vendors selling everything from seasonal fruits and vegetables to local beef, eggs, seafood, cheeses, homemade pastas, salsas, and even non-edible goodies like dryer balls and candles. I love supporting local agriculture and meeting the vendors who take pride in bringing their products to market. I aim to buy one fresh (think produce) and one prepared (favorites include nut butters, crab cakes, or fresh bread) item each trip and usually leave with much more. My kids enjoy our market mornings as much I do, and it has made for some great conversation about what is in season and what tastes freshest this time of year as it is locally grown and hasn't traveled far to our table.
Peach season is upon us in South Carolina, and there's nothing like eating a juicy peach as is at snack time. But let's take it up a notch with a delicious savory sweet summer salad from Cooking Light that will impress peach lovers at your next get-together. This is a good use of any surplus peaches you have on hand this summer.
I've started a planter herb garden this year and am growing mint which is fragrant and will be a wonderful addition to this refreshing summer salad; typically, I toss it in watermelon and feta salad this time of year, but I appreciate having some other quick ideas on hand. This time of year, home gardens tend to be overflowing with tomatoes, so this is another versatile use of your garden goodies. Craving more greens? This would be delicious over a bed of arugula, too. Looking to pump your meals up nutritionally? Aim to have at least two colors from produce at each meal; this salad fits your bill!
Ingredients
- 2 cups halved multi-colored cherry tomatoes
- 1/8 teaspoon kosher salt
- 1 cup sliced fresh peaches
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh mint leaves
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 ounce crumbled goat cheese
Instructions
Combine tomatoes and 1/8 tsp. salt in a bowl. Let stand 5 minutes. Add peaches, olive oil, mint leaves, vinegar, and 1/8 tsp. kosher salt; toss. Top with pepper and crumbled goat cheese.
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– Keeley Mezzancello, MS, RD, LDN, CHWC
Health Advisor, Registered Dietitian | Email Keeley
