Roasted Red Pepper, Peach, and Sweet Onion Salad
The National - Atlanta, GA
Chefs Hugh Acheson and Peter Dale traveled from Georgia to cook at the Beard House and showcase their state’s iconic fruit, the peach, in a variety of sweet, savory, and spicy dishes. This salad was served with halibut, but Dale says it’s “a great accompaniment for fish, poultry, pork, or warm flatbread.”
- 3 ripe peaches
- 2 tablespoons dried thyme
- 1 tablespoon ground sumac
- 1 tablespoon toasted sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup extra virgin olive oil
- 3 roasted red bell peppers, diced into 1/2-inch pieces
- 1 sweet onion (such as Vidalia), sliced into 1/2-inch pieces
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh oregano
- 1 1/2 teaspoons champagne vinegar
- Salt and freshly ground black pepper, to taste
Preheat oven to 350ºF.
Cut the peaches in quarters and remove the pit. Combine the thyme, sumac, sesame seeds, cumin, and coriander. Toss the peaches with 1 tablespoon of the spice mixture, and 1 tablespoon of olive oil. Place on a foil-lined sheet pan and roast for 20 to 25 minutes, or until the peaches have started to turn golden and are tender when pierced with a fork.
Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Sauté the onion for 5 minutes or until lightly caramelized.
Combine the peaches, peppers, onions, parsley, oregano, remaining olive oil and vinegar in a bowl and toss. Season with salt and pepper.