Fresh Peach and Basil Salad

   

Fresh Peach and Basil Salad

After moving to the South,  I quickly noticed an abundance of road-side produce sellers. Some with little wooden shacks, others selling out of the back end of their pickup trucks. I would drive down the road and suddenly see the most glorious melons or deep purple heirloom tomatoes piled high in a gravel turn-off. On one of these occasions, there was a little old man with picnic baskets full of fresh  peaches cascading out of the back of his truck! I made a quick u-turn, and parked next to him.

The peaches were radiant! Enormous, flawless…bashfully blushing peaches. Ready to be taken home and devoured in silent dripping reverence!

I ask this charmingly weathered character how much for a whole picnic basket.

“Fo’ teen dollas, hunnnnny!”

“Great! Oh, and…are they organic?” I replied.

“Well, shuuuuga, if they was, they’d be full of WARMS! You don’t won’t warms in yo’ peaches, do you baaaaby?”

“I suppose not.”  I shrugged with a wry smile.

Organic or not, those were the BEST peaches I’ve ever purchased. There’s a reason why the South is famous for them! I often look for my new found friend, when I’m driving down a country road this time of year. I hope he’s still around!

In the summer, when the produce is so fresh, I find it hard not to want to eat everything raw, unadulterated. Of course, that takes some of the fun out of cooking! I obviously CAN resist with recipes like mixed berry crostata, fresh tomato tart and summer plum cake. Yet most days I stick with dishes like fresh peaches with basil and chevre. This quick and simple little salad is a wonderful addition to any summertime meal!

The ripest peach is highest on the tree. ~James Whitcomb Riley

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Yield: 6 servings

Prep Time: 10 minutes

Fresh Peach and Basil Salad

Ingredients:

4-6 ripe peaches, pitted and cut into bite-size pieces
1 Tb. honey
4-6 basil leaves, thinly sliced
½ cup lemon chevre (or plain chevre with a little lemon zest)
A pinch of salt

Directions:

Place the peaches in a bowl and

Coat with honey and sprinkle with salt.

Then gently fold in basil and chevre.