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.
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
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.