Roasted Peach and Blackberry Salad

Is anyone else sad that summer is almost over? I know, technically not until later September, but Labor Day really signifies the end for many of us. While I absolutely love cool evenings and signs that fall is coming, I still miss the carefree feeling of summer. Sweaters are my favorite type of clothing, but I would wear shorts year round if I could (with a sweater though – shorts and sweaters are fine together right?). Oh, and I can’t forget about boots either! Maybe I am ready for fall?


But before we jump too quickly into fall, lets talk about the fresh produce – the end of summer usually means stone fruits and I am beyond excited that peaches are finally ripe on the tree. We trimmed back our peach tree a lot this year and only got four extra large peaches but if you can find some at a farmer’s market they typically taste just as good.

I was dreaming of this salad after seeing it on a menu a couple weeks ago – roasted peaches, blackberries, and a local feta. Since I didn’t order it that evening I wanted to see what I could come up with myself.

I would say that it turned out pretty good! I added some pomegranate seeds for an extra pop of color and crunch in addition to the pumpkin seeds. And naturally arugula because I just love spicy greens or at least those with more flavor!

Roasted Peach and Blackberry Salad

Serves 4 large or 6 medium salads (and is easily scaled!)


  • 3 medium-to-large peaches
  • 2-3 cups of blackberries
  • 1 pomegranate, seeded or ~1 cup of seeds
  • 1/3 cup pepitas (pumpkin seeds)
  • 8 oz feta cheese
  • 8 cups arugula or other spring mix
  • Your favorite vinegar for dressing


  1. Prepare two large sheet pans with parchment paper and preheat oven to 425F (option to use broiler at 500F too – but watch carefully).
  2. Wash and dry all produce. Cut peaches into slices and arrange on one baking sheet. Evenly distribute blackberries on the other.
  3. Roast peaches and blackberries in the oven for 10-15 minutes at 425F or until tender and slightly “toasted”. If you choose to broil, this will be closer to 5-7 minutes. (Roasting on the grill is also a great summer option!).
  4. While fruit is roasting, arrange greens on plates or in a large bowl.
  5. Remove fruit from oven and let cool slightly.
  6. To arrange the salad, layer peaches first, then blackberries, feta, pomegranate seeds, and pepitas.
  7. Drizzle with your favorite vinegar or dressing. I personally love just a 18 year thick aged balsamic.

Time to eat!

This is a great salad served with salmon or other heartier fish. Since I’m a bread-aholic, I would also accompany this with a biscuit, light scone, or toast. You could take this for lunch by mixing the toppings together in one container and then topping the greens once your ready to eat. If you mix the arugula with everything and have it sit too long, the arugula will not be the freshest.

What are your favorite end of summer fruits and vegetables? Are you looking forward to fall or mourning summer? 

Stone Fruit and Heirloom Tomato Caprese Salad

By no means can I take all of the credit for this recipe, since I got all of the inspiration from Tiffani Theissen – I loved her on White Collar and Saved by the Bell I suppose. On a flight this past March (I think I was headed to or coming from Minnesota) Southwest had TV and movies you can watch on your mobile devices. Since I was looking for something to occupy the time, I decided on Travel and Food shows – finding a few I didn’t even know existed (Booze Traveler & Dinner at Tiffani’s). On an episode of Dinner at Tiffani’s,  she was making brunch with Bree Turner (who I like from Grim) and Lance Bass and his husband. While the people were lovely, the food got me thinking. She made a peach and tomato caprese salad and I knew I had to try and recreate it… Because searching for the recipe on the internet would have been difficult?

Stone fruits weren’t in season at that time – and neither were good heirlooms, so I bidded my time and waited for growing season to start. This past week, Sprouts had a great sale on produce and ripe white peaches and a few heirloom tomatoes. Naturally I snatched them up and ran home to make the salad I had been dreaming for months.

Stone Fruit and Heirloom Tomato Caprese Salad

Serves 2 or 4 if you’re feeling generous


  • 2-3 medium white peaches
  • 2 large or 3 medium heirloom tomatoes
  • 8 oz of burrata cheese
  • 10 basil leaves


  1. Wash and dry produce, then starting from the bottom, slice tomatoes horizontally about 1/4 in wide. Cut peaches into slices.
  2. Arrange tomatoes and peaches on a plate, then cut or tear burrata and nestle on top.
  3. Lastly drop basil leaves over everything and serve. This is great with an aged balsamic (what I had on hand didn’t drizzle the best, so it’s not pictured).

It’s so simple and looks (and tastes) amazing! I highly encourage you to hit up your farmer’s market this season and get some local produce to try this. For me, I’ll be picking those peaches off my tree when they’re ready – yum!