Each year, the hubs and I select a signature summer salad, and then make and eat that salad like crazy all summer long. We make big batches of it on the weekends and eat it all week. We take it to cookouts. We make it at the beach. Modifications are made and discussed at length. Things get competitive, but in a good way. Screw marriage counseling, people. Signature salads are the glue!
When Martha made this Peaches, Basil and Red Onion Salad on the Today show last week, we looked at each other with the type of wordless understanding that can only come from many years of living together. That evening, I came home and the salad was made, albeit with nectarines because it’s a bit too soon for glorious summer peaches. We paired it with tilapia, and it was magnificent, so good in fact that I forgot to take a photo before it was gone.
Also noteworthy: I’d never seen my housemate buy or eat nectarines or peaches before this salad came into our lives. When I was growing up, my mother would put peaches in a brown paper bag to ripen and write on the front in black marker, “Peaches. Please eat!”, in a vain attempt to get her four kids and husband to voluntarily eat fruit. Now, I do the VERY SAME THING, although if this salad is lucky enough to be selected as the 2011 Bruno Summer Salad, I might not have to.