Friday, August 12, 2011

Peaches, Basil & Red Onion Salad

There is nothing like peaches from the Niagara region at this time of year!  As I was flicking through Martha Stewart's "Living" magazine, I came upon this recipe.  Since Greg is allergic to the fungicides that are sprayed on fruit, he hasn't eaten a fresh peach in about 14 years.  The acids in the salad dressing were enough to break down the fungicide so he could enjoy them!

3 peaches, sliced 1/2" thick
1/4 of a red onion, sliced very thinly
1/3 cup freshly torn basil
Juice of 1/2 a lemon
1/2 tsp coarse salt
Freshly ground black pepper
1 tbsp extra-virgin olive oil (EVOO)
  • Toss the peaches with the onion and fresh basil.  
  • Whisk together the lemon juice, salt and pepper, with the EVOO.
  • Drizzle over top the peaches and toss gently to coat.
  • Goes well with grilled fish or chicken! 

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