Sometimes, you just have to unplug from the madness—family drama, doomscrolling, and the friends who yell at you for watching Fox News, even though they still think Real Housewives counts as “current events.” That’s when it’s time to pack up the dog, the natural deodorant that doesn’t work anyways, and head into the wilds for a five-day Girls’ Trip—aka smelling slightly feral with your adventure pup while pretending you’re a backcountry goddess in the Eastern Sierra. Whatever you do, don’t forget this boujie Summer Salad with Peaches!
Your Summer Salad Just Got Sexy
But just because you’re roughing it doesn’t mean your taste buds have to suffer. I highly recommend whipping up this Big Beautiful Balsamic Fig Compote before your adventure. It’s easy, it’s bougie, and it makes you look like the kind of person who “forages” Really you just have generous neighbors who hand you bags of homegrown organic figs like it’s no big deal.
So much homegrown organic produce? That obviously means: it’s time for a Summer Salad with Peaches. Because nothing says
“I may smell like campfire, but I still have class” quite like drizzling homemade fig compote over fresh fruit and cheese at 9,000 feet. Trust me, I’m a food blogger.
Peach, Please! The Summer Caprese You Didn’t Know You Needed
I used to love to make this Summer Salad with Peaches for friends and family but that was before November 6th, 2024, when DJT was elected. Now I’m a social pariah. However, I may be a social pariah who truly created the best Summer Salad with Peaches. Of course, any good caprese salad has to have prosciutto. Don’t be afraid to add smoked pork pieces to your salad; Your hippie relatives aren’t talking to you anyway. They will never know!
Being a big red dot in a truly blue state has never helped my social life. What the hell did
I do wrong this November, I mean, besides displaying my God given right to vote right, again? One thing I can do right, and even my liberal grandma may approve, is create the best Summer Salad with Peaches. Here in our mountain garden at just over 6,000 feet, our peaches get ripe right at the end of the summer time season. Every late August, we have just so many peaches. Yes, that means Peach Cardamom Cobbler, fresh Peach Chutney and of course, Peach Raita.
I might be drowning my sorrows in peach cobbler but it would be really awesome if friends and family would stop cancelling me for having conservative feelings. Can’t we all just get along? Apparently, I died to them in 2016—and again in 2025.
But you know who still loves me? This vacation dog! Who is happier than a dog on vacation?
Here we are in 2025, and my liberal friends refuse to talk to me unless I vote the way Twitter tells them to. See why I have to pack up my favorite Summer Salad with Peaches and escape to the grand Eastern Sierra?
This Ain’t Your Nonna’s Caprese (But She’d Still Approve as long as no one tells her you voted for Trump)
Yes, Grandma canceled me. I deserve to imbibe in a salad that is full of not one, but two different kinds of cheese.
This Peach Caprese Salad with Fig Balsamic Compote is a perfect lunchtime treat for foodies, summer recipe hunters, and Pinterest addicts alike: Pick some organic peaches and try this Summer Salad with Peaches today!
Peach Caprese Salad with a Fig Balsamic Compote
4 peaches
1 small ball of fresh mozzarella, chopped into dime-sized pieces
1/4 cup of crumbled goat cheese bites
1 bag of arugula
1 package of prosciutto, cut into pieces
1/4 cup of freshly torn basil leaves
For the Fig Balsamic Compote
6 figs, cut in half
2 teaspoons olive oil
1/2 cup balsamic vinegar
1/2 teaspoon salt
zest of 1 lemon
1 dime-sized piece of fresh ginger, minced
To start preparing your Summer Salad with Peaches, in an oven at 375 degrees,
roast the figs after dousing them in the olive oil and the salt. Roast the figs for twenty minutes. Set aside to cool. Meanwhile, reduce your balsamic vinegar on the stovetop. Basically, boil it for twenty minutes until it is reduced. Set this aside as well. When both figs and vinegar are cool, add the figs, vinegar, lemon zest and ginger to the NutriBullet. Blend up until you have a thick sauce.
In a big, beautiful salad bowl, get ready to create your Summer Salad with Peaches! Layer the arugula, peaches, two kinds of cheese, basil, and the prosciutto. Drizzle your fig compote over the top and lunch is served.
