Summer Peach Salad with Basil Puree


  • 2 cups fresh basil leaves, plus small leaves, for garnish

  • 1/4 cup thinly vertically sliced red onion

  • 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

  • 1/4 cup (1 ounce) crumbled feta cheese


Boil water in a small saucepan. 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, tomatoes, onion on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with cheese and whole basil leaves, then serve.

Bon appetite!