Summer Salad With Peaches and Goat Cheese

01Method

1. 1

   Soak the onion: Pour the lemon juice into a small bowl and submerge the sliced onions, turning them to ensure even coverage. Allow them to sit for 10 to 15 minutes, then drain and set aside — this mellows the sharpness of the raw onion.

2. 2

   Toast the pistachios: Heat a small dry skillet over medium heat and add the pistachios, stirring often, for roughly 5 minutes until they become fragrant and take on a light golden color. Transfer to a plate to cool.

3. 3

   Coat the peaches: In a medium bowl, toss the peach chunks with the honey until evenly coated.

4. 4

   Make the dressing and dress the greens: In a large bowl, whisk the vinegar and olive oil together. Add the mixed greens and basil, then toss everything together gently with clean hands.

5. 5

   Assemble and serve: Arrange the dressed greens on individual plates or a serving platter. Scatter the peaches, goat cheese, tomatoes, pistachios, and soaked onions evenly on top. Serve right away.