Peach Salad

This is a savory salad.  There are a lot of variations out there but this one is the simplest.  I like simple food.  I want to taste all the flavors.  This is a great accompaniment to a bar-b-que.  It’s fresh, unusual and delicious.

Simple is the word of the week for me.  I complicate things in my head so much and create stress that doesn’t really exist.  These past two weeks have been that way for me.  I let the small stuff, really itsy-bitsy things, bother me.  I’ve read this phrase twice now, in two different books.  “We do not see things as they are, we see things as we are.” from the Talmud. I realized the other day while having coffee with a friend, that my “stuff” is the same “stuff” that everyone else is feeling.  The key, I think, is to realize that everyone has the same doubts, fears and insecurities.  It’s important to keep that in mind and try to treat everyone as best as you can with kindness and love.  We all want the same things in life:  love, relationships, kindness, security, shelter, food, to live life to the fullest.  OK, well enough of this deep sentimentality.  I just finished reading the newspaper and I think all the terrible catastrophes of the world have hit me hard.  Forgive my chatter.

Simple.  That’s right. This recipe is simple.  Don’t fret if the peaches are not totally ripe.  It is a savory salad, so you can use peaches that are  hard and not very sweet.  I used a robust olive oil for this salad.  It’s a picual from Grumpy Goat.  It’s my favorite at the moment.  You can, also, switch the basil for mint.  You can add tomatoes and/or feta.  I like it like this. Simple.



4-5 Peaches, diced into bite-size pieces, keep the skin on

1/4 Red OnionIMG_5441

1/2 cup fresh Basil

juice of  1/2 Lemon

1 Tbl. Olive Oil

Pinch of Salt, I use Kosher Sea Salt

Ground Pepper



With the Red Onions, I always debate whether to slice them very thin, making the strips easy to push aside or to dice them so small that they don’t overpower the bite.  In this recipe, I like to dice them very small, almost minced.


Dice the Red Onions. Combine with the Olive Oil and leave in the refrigerator overnight.


An hour before serving, add the Lemon Juice to the Onions and put aside.  Roll the Basil leaves into a cigar and thinly slice to create thin strips.


Add all the ingredients in a large bowl and toss.  Season with fresh Black Pepper.   Top with a little more Olive Oil.  Serves 6.

Each serving contains: 53 Calories, 2.5 grams Fat, 82 grams Carbs, .8 grams Protein.

This is a cheerful salad and ready in a few minutes.  I listen to Are You Having Any Fun?  by Tony Bennet and Elvis Costelo.  It makes me smile.  I hope it will make you smile, too.

Eat well, drink well and live well.  Until next time.

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