Recipe: Chef Gerry Klaskala’s Georgia Peach and Vidalia Onion Salad
Peach season is in full swing, and Aria owner/chef Gerry Klaskala is giving home cooks a savory way to celebrate the sweet stone fruit with his Georgia peach and Vidalia Onion salad. Start any summer meal with this fresh and easy appetizer that combines two of Georgia’s most beloved produce items.
Serves: 8 (as an appetizer)
Prep time: 15 minutes
Ingredients
4 ea. Ripe Georgia Peaches, preferably Free Stone
1/4 cup Vidalia Onion, thinly sliced
1 tsp Fresh Mint, roughly torn
1 1/2 Tbl Grapeseed Oil
2 tsp White Balsamic Vinegar
Kosher Salt
Freshly Ground Black Pepper
1 cup Field Greens
Preparation
Wash peaches. Cut in half and then into thick wedges, Place in a bowl. Add Vidalia onions and mint.
Add grapeseed oil and White Balsamic Vinegar. Season with salt and pepper. Gently toss. Transfer to a serving platter. Toss field greens in salad bowl with the dressing that remains and clings to the bowl. Scatter field greens on salad and serve.
