My sister told me about this salad, which a friend had made for her, and I decided I had to try it. It's so simple and delicious, and the flavor combinations are unique and beautiful. This is a great way to showcase the peaches that are in season right now. If you'd like, you can drizzle a bit of balsamic vinegar on top just before serving, but it's plenty delicious without it.
Peach and Basil Salad
Recipe by Rachel Morrissey
Ingredients:
5 peaches, peeled, pitted, and cut into 1/2-inch cubes
6 large basil leaves, thinly sliced into long strips
2 T goat cheese or feta
In a medium serving bowl toss together the peaches and basil. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or up to 6. Just before serving, remove peaches from refrigerator and crumble cheese on top.
Makes 4-6 side dish servings.
1 comment:
Oh so yummy! Thanks for giving Rachel the credit for the recipe. I forgot to mention that she used purple basil, which probably doesn't alter the taste but made it even more visually appealing.
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