This peach basil salad is, hands down, one of my favourite recipes. It is fresh, crisp, and simple. There are a few recipes I go back to time and time again when I am in a pinch and this is one of them! The salad is perfect to pair with light pasta, other simple salads, roasted vegetables, fish and much more. Peaches are one of those versatile fruits that can be served sweet or savoury.
While this peach basil salad is technically a summer recipe, it can be used as a fall transition salad, gathering up the last of the peaches from grocery stores or fields. Picture thick juicy slices covered in a tangy dressing with basil and bocconcini… My mouth is already watering.
Do peaches and basil go together?
Yes, absolutely, peaches and basil go together. The aromatics of the basil and the sweet juicy flavour of peaches balance each other very well, creating a soft earthy flavour. The flavour pairings are similar to a Caprese salad but peaches give the salad a more delicate profile.
What cheese goes well with peaches?
So many cheeses go with peaches, such as feta, mozzarella, ricotta, goat cheese, soft cheese, cream cheese and many others. However, in this recipe I chose bocconcini for its mild flavour and soft, chewy bite which works well with the soft juicy peaches.
What can you do with peaches?
Stone fruits are really special as they can seamlessly transition between sweet and savoury dishes more easily than other fruits. Of course, this is my own opinion. With leftover peaches in the fridge you can make a peach crumble or cobbler, peach upside-down cake, sliced peaches with fresh whip, make my peach and basil salad, peach jam, chicken with roast peaches, the list goes on and on!
How to make peach salad:
To make this recipe you’ll need to complete two main steps, the chopping and the ‘saucing’ :P.
Chopping – This step is literally the hardest part, cut the peaches to remove the pit. Then, slice evenly and place on your serving plate. Next, add your mini bocconcini and fresh basil to taste. Learn how to cut a peach here.
Dressing – Add your anchovy paste, vinegar, lemon juice, and olive oil to a jar with a lid and shake vigorously for 5 to 10 sec until fully emulsified. Pour dressing over salad, add a little lemon zest, and flaked sea salt.
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Peach Basil Salad
Equipment
- 1 jar with a lid
Ingredients
Salad base
- 2 peaches
- 6-9 mini bocconcini
- 6-9 basil leaves
- pinch sea salt
Dressing
- 2 teaspoons anchovy paste
- 2 teaspoons rice wine vinegar
- 2 teaspoons lemon juice
- 2 tablespoon oilve oil
Instructions
- Wash and scrub peaches to remove hair, then pat dry. With a sharp knife, cut the peach in half to remove the pit. Continue to slice the peach so you have half-inch slices. Arrange on a plate or serving dish. Add your bocconcini around the dish as well as basil.
- Add anchovy paste, rice wine vinegar, lemon juice, and olive oil to a jar with a lid. Shake the jar for 5-10 seconds to fully emulsify. Pour over salad to your liking with flaked sea salt and it is ready to serve. Optionally, add some fresh lemon zest.
- This salad lasts in the fridge for 2-3 days in an air-tight container or covered with cling wrap.
Ebony says
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I’ll definitely be referencing this on my blog about
diets and nutrition – my readers will really appreciate it.
Thanks for putting this together