Recipes Lemony Escarole Salad with Peaches and Feta Be the first to rate & review! "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 Anya von Bremzen Anya von Bremzen is a three-time James Beard Award-winning author and food writer. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and AFAR. Anya has published eight acclaimed cookbooks, including Mastering the Art of Soviet Cooking. She has taken readers on a culinary journey around the world through her writing.Experience: Moscow-born Anya von Bremzen was a concert pianist sidelined by a hand injury and looking for something to do. That something turned out to be her award-winning first cookbook, Please to the Table (1990), which launched her illustrious food writing career. She has taken readers around the world through her writing in magazines and cookbooks, from Russia, Turkey, and Spain to Latin America, Cuba, and Asia. In addition to winning three James Beard Awards, Anya was nominated six more times for her work. When she is not crisscrossing the globe on her many culinary adventures, Anya divides her time between New York and Istanbul.Education: Anya studied to be a concert pianist at The Juilliard School. Food & Wine's Editorial Guidelines Updated on July 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins 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) Directions In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes. Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve. Notes Sumac, a fruity, tart Middle Eastern spice, is available at spice shops and online from kalustyans.com. Rate it Print