Peach Chili Salad - Bruno Albouze
Bruno Albouze Peach Chili Salad

Peach Chili Salad

Yields4 ServingsPrep Time25 minsDifficultyBeginnerRating


Pickled Fresno Pepper
 250 g Fresno chili pepper (6)
 250 g Apple cider vinegar, or rice vinegar
 125 g Water
 20 g Sugar
 4 g Salt
Spice-Roasted Almonds
 350 g Almonds, or cashews
 30 g Egg whites (1)
 2 g Paprika spice
 1 g Cayenne spice
 2 g Garlic powder
 5 g Kosher salt
 90 g Olive oil
 45 g Lemon juice
 5 g Honey
 200 g Arugula
 500 g Peaches, or nectarines
 300 g Heirloom tomatoes
 100 g Feta cheese
 20 g Red onion, slices
 2 g Basil


Pickled Fresno Pepper

Rinse chili pepper, and slice out. Arrange slices in a jar. Bring to a boil the rest of the ingredients with a few coriander seeds, black peppercorns and one bay leaf. Pour into jar to the top. Let cool and seal. Refrigerate for a day before using or keep for months.

Spice-Roasted Almonds

*Quantity of spices are approximate; add more or less according to your taste.
Heat up nuts in a 350ºF/180ºC oven for 10 min. Meanwhile, beat the egg whites slightly with the spices. Rub nuts in, and spread onto a tray lined with silicone mat. Pop in a 350ºF/180ºC oven, shut it off and leave it to dry out completely. Store in a sealed container for weeks. Use whole and crushed for salads or other dishes.


Whisk vinaigrette ingredients together, and season with salt and pepper. To refresh salad, soak greens in ice bath for 5 min, drain and pat dry. Season salad, tomatoes and peach wedges with vinaigrette; plate out. Crumble over feta cheese, add chopped basil, onion, pickles, and roasted nuts. Enjoy!

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