Prep 20 mins
Cook 0 mins
I only recently ate peaches in a salad and was instantly hooked. Here is a version of my own.
Make and share this Lettuce, Peaches and Basil recipe from Food.com.
For the salad
- 2839.08 ml red leaf lettuce, torn into bite-sized pieces
- 1 medium peach
- 29.58 ml walnuts, chopped
- 78.07 ml basil, slightly packed
- 2 leaf of fresh mint, cut into fine strips
- 28.34-56.69 g fresh goat cheese (optional)
For the dressing
- 22.18 ml raspberry vinegar (or other fruity vinegar)
- 4.92 ml sugar (or more, to taste)
- 0.25 ml salt
- 4.92 ml Dijon mustard
- 29.58 ml walnut oil (or olive oil)
- 0.25 ml pepper
- If you have time, toast walnuts over medium heat until fragant or use as they are.
- Wash lettuce and spin dry. Put in a large salad bowl.
- Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
- Tear basil into 1/2 inch pieces, sprinkle over peach.
- If using cheese for additional color and flavor, crumble over salad.
- Top salad with walnuts and mint leaves.
- For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
- Pour dressing over salad and mix at the table.
LOVED, loved, loved this salad. I used nectarines in place of peaches and romaine lettuce, olive oil and used all other ingredients. The raspberry vinegar is a must as is the mint and goat cheese. Do not leave them out! This is company and everyday worthy, love it! Thanks for sharing Inge.
What a deliciously refreshing salad. Used local fresh peaches, added basil and mint fresh from the garden. I will definitely be making this yummy salad again! Thanks Inge for a great addition to our "favourites" file.
Throughout dinner, I must have said "I *really* like this salad!" about 6 times. This was just amazing! I used spring mix instead of romaine, left out the mint and cheese, and I did use the toasted walnuts. I used frozen peaches and probably had the equivalent of 2 peaches instead of 1. I had pureed basil in the freezer from last summer, so I mixed my basil in with the dressing. All the flavors just blended together so well--I really love this! Thanks for posting!