Peach salad with fresh dill

Nothing says Summer as much as this peach salad with fresh dill! Perfect for hot, sunny days, ready in no time, and full of seasonal goodness!

So we have been enjoying (rather unexpectedly!) some hot summer weather recently. Which I'm aware that it sounds almost like an oxymoron, considering we are talking about UK weather. But we had quite few really hot days lately, and salads were pretty much all that I ate.

And this peach salad with fresh dill, straight from my garden, has become one of my favourites lately. Because it's super easy, quick, and tastes delicious on a hot day, along with a glass of super cold Sauvignon. Also, I just want to mention that it's hard to call it a recipe, as it's literally just few ingredients thrown together, and drizzled with some balsamic vinegar. However, it's definitely worth to give it a go!

Fresh dill came straight from my garden, and I can't get enough of it! The smell of dill reminds me of home kitchen, and it's one of my absolute favourite herbs. Earlier this year, I have planted some seeds in the garden, and now, I can enjoy it in pretty much everything that I eat. Not to mention that now, with the gherkins season upon us, I'm almost out of it!

I really enjoy growing my own herbs, and watching them grow is strangely satisfying. But the absolute best part, is that homegrown herbs just taste and smell soooooo much better than their shop- bought versions (apart from the tiny Polish shop in my area, their dill is a killer!). They actually taste like herbs supposed to. Which is something I struggle with, when I buy them from the supermarket. So this year, I went with a basic rosemary, thyme, basil, mint and dill. And I can't wait to start using the rest of them in my kitchen!

As it goes for the peaches, you can also grill them, and serve them warm with the rest of the salad ingredients. Either way, you will have a refreshing, tasty salad, combining sweet and juicy peaches with peppery rocket flavours. Ideal, when you fancy light, quick, and healthy lunch or dinner this time of the year!

I have been working on a mini- series of emails, which will go out to the subscribers. And hopefully, it will be ready very soon! It's a new territory for me, and the world of Mailchimp is still slightly alien, but I'm getting there!

Also, if you already are on my subscribers list, and you have received 3 exactly same emails from me, after the last post went live, I'm sorry! As you can see, it's a learning curve, and hopefully, I have made all the necessary adjustments, to avoid the same booboo's in the future...

So what's this mini- series about? It consist of 3 emails, each one of them will touch base on some of the food photography for the beginners. It's some of the knowledge I've collected over the last couple of years, and I hope it will help some of you out there, especially if you are thinking of taking your food photography 'to the next level'. There is no technical mambo- jumbo in the emails (perhaps in the future, but I'm not there yet), just few tricks and tips on how to pimp up your food photography.

I know there are at least few of you out there, who read this blog, and think of starting your own blog, but don't rally know where to start. And I'm planning on doing a mini-series on that too, in a very near future. Stay tuned and watch this space. Subscribe now, and be sure to receive the news on any of the above first!

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Until next time & have a nice weekend!

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5 from 3 votes

Peach salad with fresh dill

Beautiful summer salad with peaches and fresh dill. Perfect for a warm, sunny day!

Prep Time9 mins

Cook Time1 min

Total Time10 mins

Course: Salad

Cuisine: Vegan

Servings: 2 people

Calories: 290kcal

Author: Anna

Ingredients

• ▢ 1- 2 medium peaches
• ▢ 100 g wild rocket salad
• ▢ 1 small red onion
• ▢ 2-4 small breakfast radishes
• ▢ 2 teaspoon fresh dill (chopped)
• ▢ 2-4 small strawberries (optional)
• ▢ edible flowers for decorating (optional)
• ▢ balsamic vinegar to drizzle

Cook ModePrevent your screen from going dark

Instructions

• Cut peaches into half and slice them into wedges. 
• Cut the red onion into very thin slices, and do the same with radishes and strawberries (if using).
• Mix all the ingredients together, top up with some cherries (if using) and more fresh dill. Decorate with some edible flowers, drizzle with balsamic vinegar. You can also sprinkle the salad with some sunflower or pumpkin seeds.

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Nutrition

Calories: 290kcal

Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!