Close-up photo of a salad with peaches, pistachios, a chili dressing- all in a grey bowl.

Summer salads are a day by day prevalence in our home. This peach salad brings sufficient heft that it may well maintain it’s personal as a meal or be a pleasant aspect salad.

Grain Alternatives

I usually make one of these salad with grains I’ve leftover from dinner the evening earlier than. For the grain, I like one thing that provides texture which normally means going with wheat grains, therefore the Khorasan. If you needed to have the same texture however make the salad gluten-free, I’d advocate sorghum.

If you wish to make this salad fast and don’t have leftover grains, I’d shift to one thing fast cooking: quinoa, millet, or bulgur. These grains received’t have the identical texture however do assist hold this salad on the filling aspect of a meal.

Make it Vegan

I just like the salty stability the feta provides to the salad but it surely’s undoubtedly secondary to the peaches and the pistachios. To make this salad vegan, drop the feta and swap the butter for olive oil.


Arugula isn’t everybody’s favourite inexperienced and that’s no drawback. This salad would make a superb kale salad. The hearty greens would stability nice with the wheat and the peaches. You may additionally make this with lettuce- I prefer to hold a leaf lettuce combine available for salads like this.


When it involves nuts, I like the larger taste of pistachios within the salad. The barely candy/woody taste of the pistachio is a superb companion for the peaches. However, I’ve been identified to make use of hazelnuts or walnuts in the same method. Just don’t skip- the crunch from the pistachios actually brings the salad collectively.


Close-up photo of a salad with peaches, pistachios, a chili dressing- all in a grey bowl.

Peach Salad with Maple Pistachios and Chile Butter Dressing




⅓ cup (60g) dried Khorasan wheat

¼ teaspoon sea salt


half of cup (60g) uncooked pistachios

1 teaspoon olive oil


2 teaspoons maple syrup

¼ teaspoon sea salt


½ small shallot (15g)

2 tablespoons champagne vinegar

¼ teaspoon sea salt

three tablespoons (42 g) unsalted butter

½ teaspoon or so good high quality chili (see be aware)


2 cups (90g) packed arugula 

1 just-ripe peach (180g)

¼ cup (36g) crumbled feta cheese


  • Combine the 60g of Khorasan wheat with salt and about 1 ½ cups water. Bring to a boil, scale back to a simmer, and prepare dinner till the wheat is tender however nonetheless chewy, 45 to 55 minutes. Like with all entire wheat grains, Khorasan maintains a chewy texture. Drain and let cool barely earlier than utilizing within the salad. Alternatively, use leftover grains. 
  • While the grain is cooking, warmth your oven to 325˚F. Roughly chop the ½ cups of uncooked pistachios and place on a sheet tray alongside with the 1 teaspoon of olive oil, 2 teaspoons maple syrup, and ¼ teaspoon sea salt. Toss till pistachios are effectively coated and place within the oven. Roast for 15 minutes then take away and cool.
  • Next, mince the small shallot and place in a bowl with the two tablespoons champagne vinegar and ¼ teaspoon sea salt. Let relaxation till the Khorasan is completed. 
  • When able to assemble the salad, warmth a small skillet over low warmth and add the butter. Once the butter is melted, add the ½ teaspoon chili powder and prepare dinner for one minute. Remove from the warmth and fastidiously the butter combine right into a jar. Add the vinegar/shallot combination and shake vigorously. 
  • Cut the peach in half, take away the pit, and lower every half into skinny slices. Place the arugula in a big bowl and add the peaches, cooked/cooled Khorasan, feta, pistachios, and the dressing. Toss the salad till effectively mixed, style/add salt if wanted, and serve.


For the chile, I used the Piment D’ville (grown in California). It’s a candy and spicy one which’s excellent to convey a little bit of oomph.

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