This 5-Ingredient Fresh Peach and Basil Salad is utterly divine made with ripe farm stand peaches.
After moving to the South, I discovered there is an abundance of road-side produce sellers. Some with little wooden shacks, others selling out of the back end of pickup trucks. I would be driving down the road and suddenly see the most glorious melons or deep purple heirloom tomatoes piled high in a gravel turn-off.
Several years ago, while driving down a country road I noticed 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, huuuuuny!”
“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 and unadulterated.
Most days I stick with dishes like Fresh Peach and Basil Salad. An easy to make side dish that is healthy and refreshing.
Fresh Peach and Basil Salad is a wonderfully simple addition to any summertime meal!
Fresh Peach and Basil Salad
- 4-6 ripe peaches, pitted and cut into bite-size pieces
- 1 tablespoon honey
- 6 basil leaves, thinly sliced
- 1/2 cup lemon chevre, or plain chevre with a little lemon zest
- Pinch of salt
- Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat.
- Gently fold in basil and chevre. Serve immediately.