A trio that exudes summer elegance.
While on vacation, I met a nice couple on the beach who share our love for hardly homemade meals. But they said there is one thing they never buy store-bought: a salad dressing. They use the same simple vinaigrette on their salads on a nightly basis, and I used it to dress this dish.
To my kind Truro beach vacation neighbors, Dave and Chris, thanks for sharing, and I concur. I hope you all give it a try! It was perfect for this trio of summer farm stand picks.
The Vinaigrette:
- 3 parts olive oil
- 1 part red wine or apple cider vinegar
- 1 egg yolk
- salt + pepper
Tomatoes, Peaches and Basil Salad
August 19, 2020
: 6
: 10 min
: 10 min
: Easy
Ingredients
- 3 large tomatoes
- 4 peaches
- 10 basil leaves
- 4 Tbsp olive oil
- 1.5 Tbsp red wine vinegar
- 1 egg yolk
- salt + pepper
Directions
- Step 1 Cut the tomatoes and peaches into cubes about 3/4 inch to 1 inch wide and add them to your serving bowl. Stack, roll into a cigar, and cut the basil leaves thinly. Reserve 2 whole leaves for garnish. Add them to the salad.
- Step 2 In a mixing bowl, whisk together the oil, vinegar egg yolk, s+p. Pour desired amount onto your salad. Keep the extra refrigerated for up to 2 days.
- Step 3 Garnish with whole basil leaves.
