Six Savory Recipes to Make with Summer Peaches
From a twist on a caprese salad to a fabulous pizza topping, we're using peaches in new and inspired ways.
Once the warm weather arrives, that means longer and lighter days, trips to the beach, backyard barbecues—and an abundance of juicy summer peaches. There's no denying that this bright stone fruit is delicious in cobblers and pies, served over ice cream, or churned into sorbet, but there are also so many savory culinary applications for peaches. You can roast, grill, and pickle your peaches, or you can add them to salads and sandwiches. Try our favorite savory recipes that use peaches, then experiment on your own to find the perfect salty-meets-sweet dish to serve to your family and friends.
Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine
We can't get enough of this riff on a caprese-salad-meets-open-faced-sandwich. The combination of sweet peaches, juicy tomatoes, creamy mozzarella, and salty bresaola atop crusty bread drizzled with olive oil is irresistible. Serve it as a summer appetizer or an extra-special lunch—it comes together in just 25 minutes.
Pickled-Peach and Mozzarella Salad with Fried Chicken Cutlets
Crispy chicken cutlets are delicious on their own, but we're giving them a seasonal twist with baby mozzarella balls, basil leaves, and pickled peaches. The fruit pickles with sugar, bay leaves, cloves, peppercorns, and cinnamon for unparalleled sour, spiced flavor.
Grilled Pork Chops with Peach Relish and Herb Rice
While we're all for tradition, but we also like switch things up every now and then. That's exactly what we've done with this riff on the classic Italian bread-and-tomato salad, which substitutes sliced peaches for the usual tomatoes. The peaches are tossed with bread, cucumbers, red onion, red wine, and olive oil.
Grilled-Peach Pizzas with Prosciutto
Peach and Crab Salad with Mesclun and Herbs
This duo is the epitome of summer, whether you're dining seaside or in your backyard. Jumbo lump crabmeat is tossed with sliced peaches, a Thai chile pepper, shallots, and mint in an orange-coriander syrup. The seasonal spread is served over mesclun leaves with fresh herbs.