Peach & Avocado Green Salad

Fitz & Floyd Sicily Blue Italian Bowl

 I’ve eaten more salads than I can count, but even the biggest leafy-green fans hit a boredom wall eventually. That’s exactly when this stunner from Erin Clarke’s The Well Plated Cookbook caught my eye. The surprising mix of sweet peaches, creamy avocado, crunchy almonds, and tangy blue cheese is anything but ordinary.

 I swapped the original arugula for crisp Romaine (perfect if you’re feeding a crowd that prefers milder greens) and eased up slightly on the salt in the dressing. The result? Still sensational, but even more approachable. This has quickly become my favorite homemade dressing.  It's bright, fresh, and ready in seconds. It keeps beautifully in the fridge, so you can enjoy it all week long. Don't let those fresh summer peaches go out of season before trying this.

Erin’s Peach & Avocado Green Salad (Adapted)

 ½ small red onion, very thinly sliced (about ½ c.)

10–12 oz. Melissa’s Romaine lettuce, torn into bite-sized pieces

2 medium ripe peaches, pitted and thinly sliced (peels on or off)

2 medium ripe avocados, diced

⅔ c. sliced almonds, toasted

⅔ c. crumbled mild blue cheese (about 3½ oz.)

 Lemon Dressing:

¼ c. extra-virgin olive oil

¼ c. freshly squeezed lemon juice

½ t. Dijon mustard

1 clove garlic, pressed or minced

½ t. kosher salt

¼ t. freshly ground black pepper

  Place the sliced red onion in a small bowl and cover with cold water. Let it soak while you prepare everything else—this mellows the bite without losing flavor.

 Toast the almonds in a small skillet over medium-low heat, stirring often, until fragrant and lightly golden (4–5 minutes). Watch carefully so they don’t burn. Set aside to cool.

 Whisk together all dressing ingredients in a small bowl or measuring cup until well combined.

 Add the torn Romaine to a large serving bowl. Drizzle with about half the dressing and toss gently to coat.

 Drain the red onion and scatter it over the greens. Top with peach slices, diced avocado, toasted almonds, and crumbled blue cheese.

 Just before serving, drizzle on a little more dressing and give everything a final gentle toss. Serve immediately with extra dressing on the side.

 This salad looks as gorgeous as it tastes—vibrant colors, contrasting textures, and that perfect sweet-savory balance. It’s quick enough for weeknights yet impressive enough for guests. Once you try this dressing, you’ll be reaching for it on everything from grilled chicken to simple greens. Enjoy every refreshing bite!

 

For more wonderful recipes, you can buy Erin’s cookbook here. A sample is available to read online, so check it out.  

 

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Maggiano’s Chopped Salad Copycat Recipe (and that irresistible dressing!)

 

It had been years since my last visit to Maggiano’s Little Italy, but one bite of their chopped salad stayed with me. The crisp romaine, juicy tomatoes, creamy avocado, salty bacon, and pungent blue cheese created something truly special. When this copycat recipe landed in my lap, I headed straight to the kitchen. One taste of the dressing and I was hooked — it’s bright, zesty, garlicky, and cheesy with just the right touch of heat. You’ll want to put it on everything, from wedge salads to grilled veggies.

Maggiano’s Chopped Salad Copycat

1 T. sugar

1 t. dry mustard

½ t. freshly ground black pepper

½ t. crushed red pepper flakes

½ t. dried oregano

¼ t. salt

1 clove garlic, finely grated

⅛ c. red wine vinegar

⅛ c. white vinegar

⅛ c. water

⅓ c. vegetable oil

⅓ c. extra virgin olive oil

⅓ c. grated Parmesan cheese

 Salad Ingredients:

3 romaine hearts, chopped

1 pt. cherry tomatoes, halved

¼ c. crumbled blue cheese

4 strips bacon, cooked and crumbled (or crispy prosciutto)

3 large avocados, chopped into chunks

 Add all dressing ingredients to a mini food processor or blender and process until smooth and emulsified.

 Refrigerate until ready to use (it keeps beautifully for up to a week).

 In a large bowl, combine the chopped romaine and halved cherry tomatoes. Drizzle with dressing and toss to coat. Add the avocado chunks, crumbled blue cheese, and crispy bacon. Gently mix until just combined. Serve immediately and enjoy every flavorful bite!

 This salad delivers the perfect mix of fresh, crunchy, creamy, and salty elements. It’s hearty enough for a main dish yet elegant enough for guests. 

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Maroulosalata: A Fresh Twist on Greek Salad

I’ve always been a salad enthusiast—honestly, I’ve never met one I didn’t enjoy. I thought I’d tasted every variation out there until I stumbled upon Maroulosalata, a Greek lettuce salad that’s a refreshing departure from the classic Greek salad I know so well. What won me over? Its simplicity, the burst of flavor from fresh dill, and how quickly it comes together. Crisp, light, and vibrant, this salad is destined to be a summer staple in my kitchen—and I’m betting you’ll feel the same!

Maroulosalata (Greek Lettuce Salad)

 1 head romaine lettuce

3 green onions, chopped

¼ c. + 1 t. Melissa’s fresh baby dill, chopped

¼ c. feta cheese, crumbled

 For the Dressing:

2 T. olive oil

Juice of 1 lemon*

¼ - ½ t. kosher salt

 A key tip for this salad: your lettuce must be completely dry for the best texture and flavor. A salad spinner is your best friend here! Start by washing the romaine lettuce, then chop it finely using a lettuce knife (a plastic one that works great to avoid browning, you can find one here). Spin it repeatedly in the salad spinner until it’s bone-dry. Transfer the lettuce to a salad bowl, mixing bowl, or whatever you’ll use to toss it, and pop it in the fridge for 30 minutes to chill.

 Once chilled, take the lettuce out and toss in the chopped green onions, ¼ cup of fresh dill, and crumbled feta.

For the dressing, grab a small bowl and combine the remaining 1 teaspoon of dill, olive oil, fresh lemon juice, and kosher salt. Whisk it briskly until the mixture emulsifies into a bright, zesty dressing. Drizzle it over the salad, toss everything together, and serve right away.

 This recipe makes two generous side salads or one satisfying main dish.

 

The crisp romaine, tangy feta, and aromatic dill paired with that simple lemony dressing—it’s a match made in heaven. I love how fast it comes together, leaving me more time to enjoy the sunshine. Trust me, this Maroulosalata will be your go-to for warm-weather meals!

* I used the juice of a Melissa's Bergamot orange and it was FANTASTIC!!

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