STONE FRUIT HAVE HIT THE FARMERS’ MARKETS, THE FIRST SIGN OF SUMMER. STANDS ARE PILED HIGH WITH YELLOW PEACHES, WHITE NECTARINES AND APRICOTS. ANY OF THEM WILL GO NICELY IN THIS SALAD, THEIR SWEETNESS OFFSET BY THE SALTY BITE OF FETA.
BROILING THEM CARAMELIZES THE CUT FACE AND SOFTENS THE PULP SO THEY PULL APART WHEN TOSSED WITH THE LETTUCES. IF YOU’VE GOT A SWEET TOOTH, SUBSTITUTE PEACHES FOR APRICOTS, ALTHOUGH I LOVE THE SOUR BITE OF APRICOTS. FOR FETA, I ALWAYS GO FOR BULGARIAN, THE SALTIEST, BUT THERE ARE MILDER FETAS SUCH AS FRENCH FETA AND YOU CAN ALSO SUBSTITUTE BLUE CHEESE. THIS IS A MOST FLEXIBLE SALAD. I PREFER THE TEXTURE OF LITTLE GEMS AND RADICCHIO, BUT I’VE MADE IT ARUGULA AS WELL. IT’S HARD TO GO WRONG.
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