Green Bean Salad With Peaches and Caramelized Onions
A flurry of fresh oregano and a splash of white balsamic complete this simple summer side.
- Serves
6–8
- Time
30 minutes
Ripe, juicy peaches, golden caramelized onions, and crisp green beans come together in this gorgeous summery salad full of contrasting colors and textures. Earthy fresh oregano and a splash of mellow white balsamic vinegar help balance out the seasonal side dish. It travels well for potlucks and is just the thing for busy weeknights, served straight out of the skillet.
Featured in “Salad Social” by Kerri Conan in the August/September 2013 issue.
Ingredients
- ½ cup olive oil, divided
- 1 medium onion, thinly sliced
- 1 lb. firm-ripe yellow peaches, thinly sliced
- 1 Tbsp. finely chopped oregano leaves
- 2 Tbsp. white balsamic vinegar
- Kosher salt and freshly ground black pepper
- 2 lb. green beans, trimmed
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Instructions
Step 1
To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook, stirring frequently, until golden brown in spots, 7–10 minutes. Add the peaches and oregano and cook, stirring occasionally, until the peaches soften, 5–7 minutes. Remove from the heat.
Step 2
In a small bowl or liquid measuring cup, whisk together the vinegar and remaining oil and season to taste with salt and black pepper. Stir into the peach mixture.
Step 3
Bring a large pot of salted water to a boil. Prepare an ice bath. Add the green beans to the boiling water and cook until crisp-tender, 1–2 minutes. Using a slotted spoon or spider, transfer to the ice bath and set aside until chilled. Drain the beans thoroughly, then add to the peach mixture, toss to combine, and serve.
- To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook, stirring frequently, until golden brown in spots, 7–10 minutes. Add the peaches and oregano and cook, stirring occasionally, until the peaches soften, 5–7 minutes. Remove from the heat.
- In a small bowl or liquid measuring cup, whisk together the vinegar and remaining oil and season to taste with salt and black pepper. Stir into the peach mixture.
- Bring a large pot of salted water to a boil. Prepare an ice bath. Add the green beans to the boiling water and cook until crisp-tender, 1–2 minutes. Using a slotted spoon or spider, transfer to the ice bath and set aside until chilled. Drain the beans thoroughly, then add to the peach mixture, toss to combine, and serve.
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