Summer Chopped Salad

Chopped salad with peaches and tomatoes in a bowl.

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Tossed in balsamic vinaigrette, this crisp and fresh summer chopped salad has diced peaches, cherry tomatoes, creamy avocados and blue cheese.

Prep Time10

Total Time10

Course: Salads

Cuisine: American, Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

4 cups chopped romaine hearts
2 peaches, diced
1 pint cherry tomatoes or grape tomatoes, halved
1 avocado, diced
1/4 cup finely chopped red onions
1/4 cup crumbled blue cheese
1/4 cup chopped toasted walnuts
1 tablespoon minced chives
1 tablespoon chopped parsley

For viniagrette

1 garlic clove, minced
1 teaspoon honey
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil

Instructions

Combine the romaine, peaches, tomatoes, avocados, red onions, blue cheese, walnuts, chives and parsley in a large bowl.
To make the vinaigrette, whisk the garlic, honey, mustard, salt, pepper, vinegar and olive oil in a small bowl.
Drizzle the dressing into the salad. Toss to combine.

Notes

If you don’t like blue cheese, you can substitute with feta, goat cheese or torn fresh mozzarella cheese.

You can use chopped almonds instead of walnuts.

For leftovers, plan ahead and don't toss that portion of the salad in the dressing to prevent it from getting soggy. You can keep the undressed salad in an airtight container in the refrigerator up to 2 days. Keep in mind that the avocado will brown. Store the vinaigrette in a jar, and let it sit at room temperature for 15 minutes before you toss it in the salad.

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