Description
It’s peach season!
Ingredients
Scale
For the dressing:
- 2 1/2 tsp red wine vinegar
- 4 tsp extra-virgin olive oil
- 1/4 tsp salt
For the salad:
- 1/2 English cucumber, peeled, seeded, and thinly sliced
- 1 tsp kosher salt
- 2 ripe peaches, pitted and diced
- 2 cups baby arugula
- 1/2 radicchio, cut into 1-inch pieces
- 1/2 cup torn or chopped basil
- 2 tsp olive oil
- 1 large buttermilk biscuit, cut into 1-inch pieces (about 2 1/2 cups)
- 1/2 cup shredded ricotta salata, plus more to serve
Instructions
- For the dressing, in a large salad bowl whisk together the red wine vinegar, olive oil, and salt. Set aside.
- To make the salad, in a colander combine the sliced cucumbers and 1 teaspoon salt. Toss well to coat. Allow the cucumbers to sit for 5-10 minutes. Firmly squeeze the cucumber to extract any excess liquid. (You can also use a clean dish towel to ring out the excess water.) Add the dry cucumber to the dressing along with the peaches, arugula, radicchio, and basil. Do not toss yet.
- Heat a medium skillet over medium-high heat.
- Add the oil to the pan and heat until the oil dances and moves freely in the pan, about another 30 seconds.
- Add the diced biscuit to the pan and cook stirring and flipping often until the cubes are evenly browned and toasted, about 3 minutes.
- Remove the biscuit croutons to a plate to cool slightly. Add them to the bowl with the salad and toss gently to coat everything evenly in the dressing.
- Add the ricotta salata and toss one more time.
- Taste, think about it, and season with more salt if needed. Serve topped with more cheese if desired.
