Kale Salad with Corn, Peaches, and Feta

Summer is here I tell you!  Half a bag of cherries later and I know it, despite the date and spontaneous downpour we just recently experienced.  Fruit heralds in summer.  The moment we start getting cherries I say school might as well be done ’cause I’ve got to make that compote to go with my dutch baby, or whatever else seems necessary at 6 in the morning.  School mornings have meant bland breakfasts, things like granola bars or rice chex (please come by we have plenty!).  Summer mornings mean whatever you want, maybe the cherries, but maybe a panini with roasted red peppers, fresh mozzarella and yesterday’s homemade pesto.  Though my favorite season is spring by far, summer’s bounty is enviable.

Another marker of the coming freedom is our annual trip to camp on memorial day, which is part of the reason I haven’t posted in a while.  Our camp is right outside Baxter State Park, and there is no internet, cell phone service, t.v., ect.  Thus, even though May’s Daring Baker’s Challenge was Challah, I didn’t get to post my gluten-free Challah on the designated day, May 27th.  Neither could I post the brown rice salad with radishes and roasted fennel that I made for the potluck, pulled from the most recent pages of Bon Appetít.  Well I could have, but when I got home things were just too hectic.

Camp is an interesting destination.  There are bugs, lots and lots of bugs, our shower wasn’t working, and there are mice that you can hear scurrying overhead at night, and there…  Yeah, there are all these little issues, but it’s all so pretty, right near many peaks, and the loons sing all night long.

Just this afternoon I was thinking I needed a recipe including peaches and feta.  Somehow, I think alike to whomever posted this recipe on the npr website, which I found right when I got home.  The honey and feta complement each other perfectly, the kale gives it body, and peaches their bright flavor. Oh how I love summer!

Kale Salad with Peaches and Feta
Adapted slightly from  npr

1/4 cup olive oil
1 tablespoon lime juice
2 Tablespoons sherry vinegar or red wine vinegar
1 Tablespoon honey
Salt and pepper to taste
1/2 a small red onion, sliced thinly (I just used a small yellow onion)
1 bunch kale, (I found 1/3 pound of kale, that is with ribs removed, to be about right) torn into small pieces
1/2 bunch cilantro, coarsely chopped, (Without the largest part of the stems, and when the cilantro was still wet, I measured the chopped cilantro at about 3/4 cup)
2 ears corn, corn cut off
3 peaches, sliced into thin wedges
1/3 cup feta

Whisk oil, lime juice, vinegar, honey, salt, and pepper.  Add in onion and let sit so the onion isn’t as harsh and the flavors meld.  Toss the kale and cilantro with the dressing, then cover with plastic wrap and refrigerate for one hour.

Remove from the fridge, add corn kernels, peach slices, feta, and toss.



This entry was posted in Archives, Lunch, Salad by Madeleine C.. Bookmark the permalink.

About Madeleine C.

Hi I'm Madeleine and I am an avid cook and baker! Between school, homework swimming, and everything else in my life, I really enjoy cooking! I am 15 (now 16) years old, and have two brothers, both of whom have celiac disease along with my father. For this reason, I often make gluten-free things that will satisfy them as well as those who can readily consume gluten. I enjoy making the complex and the simple, and enjoy a challenge while cooking. That's just about it!