Southern Summer Solstice Salad

Salad Ingredients
1 pound of peaches (peeled and sliced in wedges)
1 pound heirloom tomatoes (cut into 1-inch chunks)
1 cucumber (skin removed, halved lengthwise and sliced)
1 pound watermelon (skin remove and sliced in cubes)
12 basil leaves (torn)
4 ounces feta cheese (crumbled)

Dressing Ingredients
2 tablespoons lemon juice with zest of one lemon
1 tablespoon white wine vinegar
1/3 cup of shallots (minced)
5 tablespoons olive oil
Kosher salt and freshly ground black pepper.
12 mint leaves (chopped)


1. In a bowl, whisk together the shallots, lemon juice and zest and the white wine vinegar. Whisk in the olive oil in a slow and steady stream. Stir in the mint and season with salt and pepper, and set aside.
2. Prepare the cucumbers and toss them in with half of the lemon and mint vinegar dressing.
3. Slice the peaches, tomatoes and watermelon and toss them in the remaining lemon vinegar dressing.
4. To assemble the salad, combine the peaches, tomatoes, and the cucumber on a large platter. Sprinkle over the feta cheese, and then the basil.

Judith McLoughlin

is an Irish chef and owner of a gourmet food business in Georgia called The Shamrock and Peach. Specializing in Irish cuisine, Judith has created her own unique food fusion by blending the techniques of her homeland with the newfound flavors of the South. Growing up in County Armagh in Northern Ireland and setting down roots in the South, over the past decade Judith has become one of the most recognized Irish faces and brands in Atlanta, throughout the American South and abroad. She regularly contributes to food columns in national newspapers and magazines on both sides of the Atlantic and leads numerous discovery tours from the U.S. to Ireland each year. Before A Return to Ireland, she published a cookbook entitled The Shamrock and Peach.