It’s time again for another monthly Secret Recipe Club post! This month I had the pleasure of being paired up with Aimee from the blog from Chapel Hill to Chickenville! Aimee’s blog is one I’ve come across many times through SRC, but I’ve never stopped to explore her blog much. I regret that now,Aimee has a fantastic blog with a ton of great recipes. My husband wasn’t too happy with my paring this month though. Not because he didn’t think Aimee’s recipes weren’t fantastic, it was that she keeps chickens!
I keep pestering about getting chickens, he keeps saying no, I keep acknowledging that in our current backyard they would be constantly pestered by the dogs, he keeps saying no, never going to happen no matter what. So I live vicariously through others like Aimee. Until I wear him down.
But what of Aimee’s recipe did I choose to make? Well, in trying to continue to trick myself to eat vegetables through my first trimester of pregnancy, I went with something I knew would work, something that combined two of my most favorite summer flavors, I went with Aimee’s tomato and peach salad!
I adore both peaches and tomatoes, and so far with my alterations in appetite and such, I haven’t been turned off to either, which is great, because otherwise I think my heart would be broken this summer. You cannot beat fresh tomatoes or fresh peaches and to miss the season would likely be the worst.
The only thing I did differently was to take the peach, tomato, onion and goat cheese salad and toss it with some spinach to push some greens on myself. And can I tell you, it worked! I loved this salad, which back a few weeks ago when I made it was really saying something. Thankfully, salads are much more palatable now, so I am looking forward to making this salad again! I also tripled the amount of salad dressing to have extra on the side, but in the recipe I have below I left the original measurements that Aimee used so as not to be confusing. I think it is plenty for the additional spinach without drowning the salad, but it is a really good dressing and you never know if you may want more dressing.
Summer Peach and Tomato Salad
Adapted from From Chapel Hill to Chickenville
1/3 c thinly vertically sliced red onion
3 ripe peaches (about 1 lb) cut into bite sized pieces
1 lb cherry or pear tomatoes, halved
1 tbsp red wine vinegar
1 tbsp extra-virgin olive oil
2 tsp honey
1/2 tsp salt
1/8 tsp pepper
1/2 c (2 oz) crumbled goat cheese
1/4 c torn basil leaves
4 cups baby spinach
Combine onions, peaches and tomatoes in a large bowl. Combine vinegar, olive oil, honey, salt and pepper in a small bowl and whisk until mixed (or put in a shaker and shake well). Drizzle vinegar mixture over peach mixture and toss to coat. Before serving, sprinkle with cheese and basil and toss with spinach.