Nothing says summer like a deliciously ripe, sweet, and juicy peach! I have had my share of them this summer and it inspired me to try it in a salad. I’ve always seen the combination of peaches paired with green beans and although it sounded weird to me, I thought I’d give it a go. This recipe is a combination of several recipes I looked at, but the base of it came from Claire’s Smokey Roasted Peaches. I added some green beans and toasted almond slices and served it over a bed of watercress. The peppery bitterness from the watercress works well with the sweetness of the peaches / veggies and the almonds give it a little bit of crunch! I also love all the beautiful colors and textures in this dish and it is a great way to start off a meal. I will definitely be making this again throughout the summer– hope you like it!
PS: Do you have a favorite peach recipe you make when they are in season? If you do, please share– I’d love to try it!
ROASTED PEACH + VEGGIE + WATERCRESS SALAD
The below recipe yields 2 servings.
- 2 peach, sliced in half (pit and skin still intact)
- 1 medium orange, yellow, or red bell pepper, chopped into bite size pieces
- 1/2 a medium red onion, chopped into bite size pieces
- about 2 handfuls of green beans, ends cut off, cut in half
- about 1 small handful of watercress per person *I like the ratio of the proportions to be 2:1 fruit/veggie to watercress
- almonds, toasted and sliced (I used the packaged kind that was ready to go from Trader Joe’s)
- extra virgin olive oil for baking
- salt and pepper
Roast the peaches and veggies. Preheat oven to 400F. Line a baking sheet or 9″x13″ baking pan with parchment paper. Place peaches on one half of the pan and bell peppers and onions on the other. Drizzle everything with olive oil so there is enough to lightly coat the peaches and veggies. Sprinkle some salt and pepper and toss each side with hands. Flip the peaches over pit side down and line them up on its side of the pan. Bake for about 30 minutes until the peaches are soft when touched. Toss the veggies every 10-15 minutes.
Cook the green beans. While that is baking in the oven, fill the bottom of a frying pan with water. Once it starts to boil add the green beans. Let it cook in the water for about 10-15 minutes until they are bright green and crunchy but cooked through, taste test throughout! Remove from the pan when done and into a large bowl. Rinse with cold water until the beans are warm but not too hot to the touch, set aside.
Prep the roasted peaches. When the peaches and veggies are done roasting, remove the pan from the oven. Using tongs or your fingers, you should be able to easily remove the skin of the peach by peeling it / rubbing it off. If you’d like to remove the pit, flip the peach over and scoop out with a spoon. (I left mine in just because I liked the look of it but for eating purposes it may be easier to serve pitless!)
Plate it. Place a thin layer of watercress on each plate. Add a layer of green beans. Top with the roasted veggies. Arrange 2 halves of the peaches on the salad. Sprinkle with the sliced almonds. Enjoy!