Monday, July 24, 2017

Lemony Escarole Salad with Peaches and Feta


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, finely grated
  • Pinch of sugar
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces
  • 2 large peaches—halved, pitted and thinly sliced
  • 2 cups yellow cherry tomatoes, halved
  • 2 Persian cucumbers, thinly sliced crosswise
  • 1/2 small red onion, halved and thinly sliced
  • 6 ounces feta cheese, crumbled (about 1 1/2 cups)
  • Ground sumac (see Note) and/or dried oregano, for garnish (optional)


  • In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.
  • Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

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