Chef Adam’s Fresh Peach & Roasted Poblano Salad

Fresh Peach and Roasted Poblano Salad

This is a wonderful summer salad that will work well as a stand alone salad or as a topping for Seared Scallops, Grilled Mahi Mahi or even some crusty bread.


1 each Fresh Poblano Chile

4 each Fresh Peaches (peeled and diced)

1 each Yellow or Red Sweet Bell pepper

½ each Onion (diced)

½ cup Fresh Basil (thinly sliced)

2 ounces Olive Oil

To taste Salt and Pepper

Method of Preparation:

1. In an oven on high Broil, place the poblano chilies on a sheet tray and into the oven to char the skins. Remove and dice the pepper (after removing the seeds)

2. In a large bowl, combine the poblano, diced peaches, bell peppers, onions, basil, oil and salt and pepper and toss until mixed thoroughly.

3. Chill and serve as desired.

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