Summery Peach Salad

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**This post was sponsored by Kroger and Prima®. All opinions expressed in the post are my own and not those of The Kroger Co.

I don’t know about you all, but my summer is just not complete until I’m able to find the sweetest and most juiciest yellow peaches. And believe it or not, I can find them right in the fruit department of my local Kroger grocery store. Now I’m not talking about just any peaches, I’m talking about Prima® yellow peaches. Prima® peaches are grown in California’s fertile San Joaquin Valley and world-renowned for their exceptional quality and delicious farm flavor. Because peaches are so versatile, they can be used in so many different ways, whether it’s just for snacking, making my favorite desert like a cobbler or pie, making a beverage with them, salsa, throwing them on the grill with my veggie or fish kabobs, or adding them into my favorite salads. Regardless of how they’re used, Prima® yellow peaches remind you of what summer should really taste like.

My Summery Peach Salad is one of many ways to incorporate those juicy yellow peaches into your meals this summer. Goodness I love this salad. On a bed of mixed field greens, I’ve added some pan-seared halloumi cheese, fresh corn cut right off the cob, slices of avocado, pumpkin seeds for a little crunch, and some slices of a Prima® yellow peach. I’m topping that all with a simple homemade Balsamic Dijon Vinaigrette. All of these ingredients compliment each other so well. It’s a little bit salty and a little sweet and let’s not forget delicious! 🙂

If you like my Summery Peach Salad, you may also want to try my Oven Baked BBQ Tofu over Kale Salad.

One more thing, when you make this salad, don’t forget to tag me @supperwithmichelle #supperwithmichelle  so I can see your take on this recipe!

Get the Recipe: Summery Peach Salad

Yield: 4 servings

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

5 from 2 reviews

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Ingredients

For the Balsamic Dijon Vinaigrette (makes about scant 1 ¼ cup):

• ¾ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons pure maple syrup, grade A
• 1 tablespoon dijon mustard
• 1 clove garlic, finely grated
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• ¼ teaspoon Italian seasoning

For the Halloumi:

• a drizzle neutral oil, to pan-sear Halloumi cheese
• 4 oz. Halloumi cheese, thinly sliced

For the Salad:

• 6 cups mixed field greens, or greens of your choice
• 1 medium yellow peach, thinly sliced such as Prima®
• ½ cup corn, I used corn cut off of the 1 cob, that had been boiled for 8 to 10 minutes
• 1 small avocado, thinly sliced
• 1 tablespoon roasted pumpkin seeds, for garnish

Equipment

• 1 large frying pan

Instructions

Make the vinaigrette:

• In a small bowl or jar, add the ingredients for vinaigrette and whisk or shake well together and set to the side. Once done, store in an air-tight container in the refrigerator for up to 1 week.

Make the halloumi:

• In a medium skillet, over medium-low heat, drizzle the oil. Add the Halloumi cheese and cook on both sides for 5 to 10 minutes or until each side is golden. Place on a small plate once done and set to the side.

Assemble the salad:

• Gather a serving bowl or platter and begin to assemble the salad. First your mixed field greens, and then layer on the rest of the ingredients for your salad. Serve immediately with the vinaigrette and enjoy!