Our favorite thing about August? Tomatoes and peaches! Well, that’s two things. Whatever. They’re both in season and fresh, juicy and delicious. We bought a ton last Saturday at the local farmers market. That means peaches and tomatoes for every meal.

Sound like an odd combination? No. They paired swimmingly in this arugula salad with sheep cheese, toasted pecans and balsamic glaze.

Big props to the other for developing this recipe. All we did was snap the photo.

Peach Sheep Cheese Tomato Arugula Salad

Ingredients

• One peach, peeled and cubed
• Three Roma tomatoes, diced
• A quarter of a red onion, finely chopped
• One cup of rotisserie chicken, chopped
• 1/4 cup of pecans pieces, toasted
• Two dollops of sheep cheese
• 3 cups of arugula
• One Hawaiian roll
• Olive oil, to taste
• Apple cider vinegar, to taste
• Salt and pepper, to taste
• Balsamic glaze, to taste

Directions

You can use rotisserie chicken from the grocery store or make your own using this recipe.

Soak chopped onion in apple cider vinegar for 10 minutes. Preheat oven at 375°F. Cut roll in crouton sized squares. Brush olive oil on each piece. Bake in oven for four minutes a side. Toss arugula in olive oil and apple cider vinegar to dress. Split arugula into two bowls. Add peach, tomatoes, chicken, onion, cheese, croutons and pecans. Salt and pepper to taste. Drizzle on balsamic glaze.