Lemony Escarole Salad with Peaches and Feta

Name: Lemony Escarole Salad with Peaches and Feta
Total time: 30 min
Yield: 6 to 8
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 3/4 teaspoon finely grated lemon zest; 1/4 cup fresh lemon juice; 1 garlic clove, finely grated; Pinch of sugar; Kosher salt; Freshly ground black pepper; 2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces; 2 large peaches—halved, pitted and thinly sliced; 2 cups yellow cherry tomatoes, halved; 2 Persian cucumbers, thinly sliced crosswise; 1/2 small red onion, halved and thinly sliced; 6 ounces feta cheese, crumbled (about 1 1/2 cups); Ground sumac (see Note) and/or dried oregano, for garnish (optional)

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“I love using slightly under-ripe fruit in my salads, so they act almost like vegetables,” says Anya von Bremzen. In the summer, she tosses this tangy escarole salad with apricots and plums as well as peaches; in winter, she substitutes persimmons. Slideshow: Summer Salads

By Anya von Bremzen

September 2013

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Lemony Escarole Salad with Peaches and Feta

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Lemony Escarole Salad with Peaches and Feta

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