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This salad was inspired by fresh peaches and blueberries in season. I created a lemon-dijon dressing and tossed it into the fruit. It’s perfect for our upcoming 4th of July cookouts!
Prep time: 5 – 10 minutes
Serves: 4 to 6
Ingredients:
4 peaches, thinly sliced
1/2 cup fresh blueberries
1/4 cup extra virgin olive oil
2 to 3 tablespoons fresh lime juice
1 tablespoon honey
salt & ground black pepper, to taste
1/3 cup fresh oregano leaves
Directions:
1. Place sliced peaches and the blueberries in a 4-cup serving bowl; set aside.
2. In a 2-cup mixing blow, prepare the dressing by whisking together the olive oil, lime juice, honey, salt and pepper.
3. Pour dressing over the peaches and blueberries; toss lightly.
4. Add oregano leaves & toss once more.
5. Serve immediately as a side with meat, chicken or fish. Alternatively, serve this salad as part of a vegetarian or vegan meal.
Text & Photograph ©2021 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
