Tim, if you’re silly, then I’m silly too, because I’m firmly in the perfect weather camp. :) This is a gorgeous dish and I’ll have to try it soon! As an aside, I just came back from a trip to Chicago and the food over there is excellent! :)
This looks delicious. I love the combination of colors, tastes and textures. Well done! Will make this one soon, perhaps with an herbed flat bread, done on the grill, alongside and bottle of chilled wine.
Sorry for posting on a diff recipe, but I just made the eggplant dip…had to sub in Aleppo pepper and add a splash of apple cider vinegar (!!) for acid since my fancy whole foods lemons produced a molecule of juice, but holy cow it is a-m-a-z-i-n-g thank you so much for the *excellent* recipe!
I bookmarked this when you first posted, but I just got around to making it tonight. It was SO good. The dressing was really delicious; I would eat it on pretty much anything. I might slice the onions a little thinner next time, but the salad was really the star of the show tonight as is.
Happily, I nearly have all of these ingredients on hand, and have been meaning to get peaches into something savory before summer ends. But I think my favorite thing about this recipe is the plentiful sweet onions. Hell yes.
ooooh, i had a peach and chicken kabob this summer that blew my mind, against any and all expectation. i can see it working its way right into this salad. and, lucky me, have spanking-fresh arugula in the fridge, hoot!
btw, made the eggplant dip from a few months back, the other night. deliriously excellent. thanks for the sortun reminder.