Fresh Peach and Little Gem Salad
Sunnyside Cook
A great summer salad featuring fresh peach slices and crispy Little Gem lettuce
Ingredients
- 2 tablespoons raw sunflower seeds
- ½ teaspoon neutral vegetable oil --such as grapeseed or canola
- salt
- 2-3 cups Little Gem lettuce leaves (or your favorite salad green) torn into bite-size pieces
- 10 cherry tomatoes sliced in half
- ½ cup diced fresh mozzarella
- 1 fresh peach cut in ¼-inch slices
- ½ cup thin cucumber slices --scoop out the seeds before slicing if you wish
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons white balsamic vinegar
- Freshly ground black pepper
Instructions
- Warm ½ teaspoon of vegetable oil in a small skillet and add the sunflower seeds. Cook over a low fire for about 5 minutes, until the seeds smell toasted and have become more golden in color. Remove the skillet from the heat and transfer the seeds to a small bowl. Season the seeds with ¼ teaspoon salt and stir. Allow the seeds to cool.
- Right before serving arrange the lettuce leaves, tomatoes, cucumbers, peach slices, and mozzarella in a large shallow bowl. Sprinkle the basil leaf pieces over the salad evenly.
- Season the salad with salt and freshly ground black pepper to taste. Pour the olive oil over the salad and gently toss. Pour the white balsamic vinegar over the salad and toss. Taste to see if more salt, pepper, or vinegar is needed.
- Sprinkle with the sunflower seeds and serve.
Notes
Can easily be doubled or tripled.