Tomato Peach Salad with Basil

This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups fresh basil leaves, plus small leaves, for garnish
  • 2 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ripe but firm yellow peaches, cut into wedges
  • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
  • 1 tablespoon fresh lemon juice
Directions

Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.

Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.


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