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Peach and Blue Cheese Summer Salad


. 2 large ripe peach
1/2 small red onion
4 oz blue cheese, I used gorgonzola
10 cherry tomatoes
6 basil leaves
1/8 tsp sea salt
∙ Fresh ground black pepper
1 cup balsamic vinegar, to make glaze
1 tsp extra virgin olive oil


  1. Bring balsamic vinegar to a boil in a small saucepan. Reduce heat to low immediately.
  2. Cook for about 20 minutes until balsamic reduces and begins to thicken.
    Remove from heat and place in a glass container or jar when it cools.
  3. Slice peach and cut into cubes.
  4. Thinly slice onion into half-moons.
  5. Cut blue cheese into very small cubes.
  6. Halve cherry tomatoes.
  7. Tear basil into small pieces.
  8. To a small platter arrange peaches, onion, cherry tomatoes, cheese and basil.
  9. Sprinkle it with salt and pepper.
  10. Drizzle balsamic glaze and olive oil.
  11. Enjoy as a refreshing side dish!

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