Pepper and Peach Salad by Isaac Correa
4 servings
20 minutes
This salad is a true celebration of flavors and textures, created from Isaac Correa's recipe. Sweet peaches and juicy roasted peppers form a harmonious duet, where the caramelized notes of the fruits contrast with the light smokiness of the vegetables. Fresh herbs—dill, parsley, and mint—add aromatic freshness, while sumac and lemon juice give the dish a subtle tanginess. The finishing touch is fried suluguni cheese, which adds richness and creaminess to the salad. This vibrant and summery salad is perfect as a standalone dish or as an exquisite appetizer for a main dinner. Its history roots back to American culinary traditions where bold ingredient combinations turn into culinary masterpieces.
1
Coat the peppers with a little olive oil and roll them in salt. Bake in the oven for 7-8 minutes.
- Olive oil: 60 ml
- Salt: to taste
2
Cut the peaches in half and remove the pit. Slice into large wedges. Place them in a large salad bowl and add lemon juice, a bit of olive oil, and mix well. Let marinate for a few minutes.
- Peaches: 3 pieces
- Lemon juice: 2 tablespoons
- Olive oil: 60 ml
3
Chop the dill and parsley, tear the mint leaves and cut them.
- Dill: 1 tablespoon
- Parsley: 20 g
- Fresh mint: 1 tablespoon
4
Remove the skin and seeds from the roasted peppers and chop them coarsely.
- Sweet pepper: 3 pieces
5
Fry the peaches in a small amount of oil until golden brown. While they are frying, cut the cheese into large cubes. Place the fried peaches in a salad bowl and gently mix with the peppers. Add finely chopped herbs, a little salt, a spoon of olive oil, and sumac.
- Peaches: 3 pieces
- Olive oil: 60 ml
- Suluguni cheese: 200 g
- Dill: 1 tablespoon
- Parsley: 20 g
- Salt: to taste
- Olive oil: 60 ml
- Sumac: pinch
6
Fry the cheese. Transfer the salad to a serving dish and top with cheese slices. Add sumac.
- Suluguni cheese: 200 g
- Sumac: pinch