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Gorgonzola and Peach Salad

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • May 27, 2022
  • 2 min read

Updated: Jun 8, 2025


A SUMMERY SALAD

With the beautiful weather of spring/summer finally upon us here in the UK, summer salads are definitely one of my favourite things to enjoy on a warm day. Now I realise that gorgonzola is a strong tasting cheese and may not be to everyone’s taste – but for those who do love it, this strong cheese matches perfectly with the peppery rocket and mellow and refreshing flavours of peach and avocado. The homemade croutons and seeds also provide an extra bit of a crunch to the salad – making a delightful array of textures.


If gorgonzola isn’t your preferred cheese, you can substitute it for feta or goats cheese (or a vegan alternative).


If you make this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat ! I would love to see your creations.


Serves: 2 as a main and 4 as a side. Preparation Time: 10 minutes. Cooking Time: 5 minutes


INGREDIENTS

  • 60g rocket

  • 2 peaches (sliced)

  • 50g gorgonzola cheese (diced)

  • 2 slices sourdough bread

  • 1 large ripe avocado (cut into large cubes_

  • 8 stems of tender stem broccoli (halved)

  • 2 tsp olive oil

  • Pinch of sea salt

  • 2 tbsp balsamic vinegar

  • 1 tbsp pumpkin seeds

  • 1 tbsp sunflower seeds

METHOD

  1. Preheat your oven to 220C. Slice up your sourdough into cubes and toss in the oil and salt. Place on a baking tray and cook for approx. 8 minutes, until golden brown and crispy. Then allow to cool.

  2. While allowing your croutons to cool, prepare the remainder of your ingredients.

  3. Steam your halved tender stem broccoli, by placing in a bowl with a dash of water and covering with cling film. Microwave for 1 minute, then drain the water and allow to cool.

  4. In a large bowl, lightly mix together your rocket, avocado, broccoli, croutons, half of your cheese and half of your sliced peaches. Then drizzle the balsamic vinegar and toss the salad together.

  5. Divide between bowls and then equally top the salads with the rest of your gorgonzola cheese/peaches/sunflower/pumpkin seeds.

  6. Serve immediately and enjoy!

Happy Cooking!

Ruth xxx


 
 
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