“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.” - Alice Walker
Yellow peaches. White peaches. Donut peaches. This summer has been a good one for peaches. Most days, I’ve packed an extra peach or two for lunch. I’ve made pie. I’ve made sangria. And when I was home alone, I’d eat them standing up, with the refrigerator door still open.
There is nothing like eating a ripe, summer peach. The juices run down your hands and face, and you cannot help but experience a little bit of joy and happiness with each bite.
Tonight, I had one peach left, and I wanted to commemorate the approaching end of the season with something different - a salad with spiced peaches, arugula, and feta.
This recipe doesn’t have many ingredients, so use the best you can find of each. The peach should be ripe and juicy, the arugula peppery and fresh, and the feta sharp and creamy. It’ll make a big difference. And if you don’t have all of the spices listed, feel free to leave them out, or replace them with something else, like curry or cayenne pepper.
Ingredients (makes one serving):
- one peach
- one cup of arugula
- 1/4 cup of feta, cut into cubes
- 1 tablespoon of olive oil
- 1 teaspoon of balsamic vinegar
- 1/4 teaspoon of honey
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground coriander
Make the salad:
Peel the peach and cut it into about six wedges.
In a small bowl, mix the chili powder, cumin, coriander and salt until well combined.
Toss the peach wedges in the spice mixture until the peaches are lightly coated.
In a large bowl, add the olive oil, balsamic vinegar, and honey. Use a fork or a whisk to stir until the dressing is well incorporated and creamy. Add the arugula and toss.
Top the arugula with the peaches and feta. Eat, and savor the last few weeks of summer.