Fresh Peach Salad Recipe With Basil Recipes

FRESH PEACH SALAD RECIPE WITH BASIL

Steps:

• Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat.
• Gently fold in basil and chevre. Serve immediately.

TOMATO PEACH SALAD WITH BASIL

Steps:

• 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.

EASY CUCUMBER, PEACH, AND BASIL SALAD

Steps:

• Prep the vegetables: Add the chopped peaches and cucumbers to a large bowl.
• Make the vinaigrette: In the bowl or a mini food processor or blender, combine the oil, vinegar, lime zest and juice, honey, basil, salt and pepper. Pulse until the basil is finely chopped and the vinaigrette is completely emulsified.
• Dress the produce: Pour the vinaigrette over the peach and cucumber mixture. Stir to coat evenly.
• Serve: Transfer to a serving platter, garnish with torn basil leaves and serve immediately.

FRESH PEACH SALAD

Steps:

• Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
• Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.

PEACH SALAD WITH TOMATOES, FETA AND BASIL VINAIGRETTE

Steps:

• For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
• Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.

PEACH, MOZZARELLA, AND BASIL SALAD

Steps:

• Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
• In a large bowl, combine the peaches, basil, and mozzarella.
• Drizzle with the oil, sprinkle with salt and pepper, and toss.
• (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.

PEACHES, BASIL, AND RED ONION

Steps:

• Toss peaches with red onion, basil, lemon juice, salt, and some pepper. Drizzle with olive oil.