Grilled Peach Salad with Avocado Feta Dip

20260815, #breakfastdiary 1808, 25°C/cloudy It should have been a soft peach There are plenty of vs match-ups in Korean food debates — jjajangmyeon vs jjamppong, seolleongtang vs gomtang, even patbingsu vs a shaved-ice bun — but the ultimate summer vs has to be firm peach vs soft peach. Firm peaches are crisp and hold their shape, great for eating out of hand, but the peach that truly represents summer has to be the soft, ripe kind. The kind where one bite releases that intensely sweet peach aroma along with soft, yielding flesh that hits you from behind, juice running down the back of your hand as you hold it. (This suddenly makes me think of that peach scene in Call Me by Your Name.) So today's peach salad should have used a soft peach instead of a firm one. Grilled peach salad with avocado feta dip, about 480 kcal per serving Grilled Peach Salad with Avocado Feta Dip

1 peach, 2 tomatoes, 1t chili flakes, 1t honey, 2t pistachios, a little basil, (avocado feta dip) 50g feta cheese, 1 avocado, 2T Greek yogurt, 1/2 cup milk, 1 clove garlic, 2T lemon juice, 1T olive oil, a little pepper

1. Cut the peach into thin wedges, drizzle with a little olive oil, and air-fry at 180°C for 10 minutes. 2. Cut the tomato into wedges as well. 3. In a blender, combine 50g feta cheese, 1 avocado, 2T Greek yogurt, 1/2 cup milk, 1 clove garlic, 2T lemon juice, 1T olive oil, and a little pepper, and blend until smooth. 4. Pour the avocado feta dip from step 3 onto a plate, then top with the prepared tomato, peach, chili flakes, pistachios, honey, and a little basil.

Inspired by @inmykitchen_pl