This recipe was supposed to post last week two days after the Peach and Pluot Caprese Salad recipe. I thought I had it correctly scheduled in the queue but turns out I dated it for 2020. Oops!

Oh well, although the peaches from my tree are long gone, at least there are still peaches in the markets. You’ll notice in the photos that I was using very small peaches that were just cut in half and pitted. That is what my tree produced this year. I’ve written the recipe to reflect using regular size peaches and cutting each into 8 wedges.

TIP: You have probably noticed that when you are reading a recipe, it often states to cut an ingredient into 1-inch, 2-inch, or some other size pieces. Maybe you get out a ruler or maybe you just guess. I have another way for you to do it and get the correct size without fishing around for a ruler. I use my finger as a measurement tool. For instance, for this recipe, the onions are cut into 2-inch pieces. I know that the length of my pinky is 2-inches. So I use it as a marker to cut the first piece and then use that piece as a guide to just the rest. Yep, it’s as easy as that.