Peak-of-the-Season Peach, Zucchini and Tomato Salad with Basil Vinaigrette

Let’s talk peaches. Are you thinking dessert? Think again, buster.

This recipe is the exact opposite. A salad, of all things. Peaches are functional like that.

I’m not typically a fan of fruit in savory salads, but I will make an exception for this recipe (or a really good watermelon and tomato salad). I’m always surprised when I have enough peaches left for my salad. Because I prefer to consume peaches raw, they’re usually gone before I can even think about chopping them up.

Yes, I have a problem.

As with almost everything in the summer, this salad is a beauty. Ribbons of zucchini act as a nest for tomatoes and peaches, and it’s all sprinkled with some spicy shallots and dressed in a fragrant basil vinaigrette. I served this last weekend at a friend’s house along with this Raw Avocado Cucumber Soup. It was a perfect combination.

Just don’t let anyone else take credit for your big salad.

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Peach, Zuke and Tomato Salad in a Basil Vinaigrette
Yield: Serves two

1 small zucchini, into thin ribbons*
1 small tomato, cubed, sectioned or sliced
1-2 peaches, cut into sections
1 small shallot, sliced thinly

*You can use a spiralizer or a vegetable peeler for fettuccine-wide ribbons

Basil Vinaigrette

Yield: This will make more than you need for two

1 cup firmly packed basil (you can never have enough)
½ cup olive oil
3 T lemon juice, apple cider vinegar or white wine vinegar
1 tsp. salt
Lots of pepper

Purée in a blender. For more information visit our website Brazen Kitchen.