Heirloom Tomato, Peach and Basil Salad Recipe

August 29, 2011

{Tomatoes, purple basil and green basil from Alprilla Farm}

 

Heirloom tomatoes and peaches make strangely beautiful bedfellows, especially when paired with purple basil. A simple pesto – hold the nuts and cheese – lets the basil shine.

Ingredients

  • 3-4 peaches, yielding to the touch but not overly ripe, peeled and cut into sections
  • 2 extra large heirloom tomatoes (or 8-12 small tomatoes), cut into sections
  • Several handfuls purple basil.  Leave the leaves whole or chiffonade them into strips.
  • 3-4 cups green basil leaves
  • 1 cup basil-infused olive oil, plus extra
  • 1 tsp raw honey
  • Salt
  • 2-3 tbsp Red wine vinegar (or apple cider or champagne vinegar)

Directions

For the green pesto, fill your food processor loosely with basil leaves. Add 1 tsp of raw honey.  While processing, drizzle in about a 1/2 cup basil olive oil, until the mixture becomes a thick paste. Salt to taste.

For basil vinaigrette, whisk 2 tbsp of basil pesto with the remaining 1/2 cup basil olive oil, 2-3 tbsp red wine vinegar, and salt to taste.

Assemble salad on a large platter: alternate tomato and peach slices, putting a purple basil leaf between each.  If you’re serving this in a bowl, chiffonade the purple basil and toss to distribute it evenly. Top with basil vinaigrette.  Drizzle additional olive oil if you like.  Serve with extra pesto.

Serves 8-10.

 

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{ 3 comments… read them below or add one }

Natalie of Fashion Intel August 31, 2011 at 1:25 am

This looks absolutely delicious! BTW, somehow your blog wasn’t showing up in my reader anymore and I was so sad you weren’t posting. BUT apparently you are, hooray!

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The Dinner Belle for KimberlyBelle.com September 7, 2011 at 11:22 pm

Colorful food is so pleasant to look at and so good for the body – thanks for this! Also found the DIY pesto paste extremely helpful and worth bookmarking because I feel it’s time for me to say goodbye to store-bought pesto sauce ;)

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Shelby @ Lady Gouda September 9, 2011 at 1:58 pm

THIS is gorgeous. Love that purple basil! I’m still thinking about that peach/basil/proscuitto dish you brought to Maggie’s last year around this time. Must make it soon before fall is fully here!

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