This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups fresh basil leaves, plus small leaves, for garnish
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 101 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 111 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 2 grams |
| Sugar | 11 grams |
Reviews
Soooooo good. Also, add watermelon. Mmmmm
The puree doesn’t work in a standard blender. Just slings to the sides and sticks. The volume is too small.
Fantastic salad – but only as good as the peaches and tomatoes!