Author Notes
One hot afternoon, I had way too many peaches in the kitchen and was thinking of ways to consume them. I had recently had a simple "avocado salad" at a local Cuban restaurant and was still excited about how good it was even though it only used few ingredients- avocado, olive oil, and lemon, salt and pepper. I wanted everything to be covered in olive oil and salt and pepper. So, I sliced up a peach and did just that. The introduction of fat and saltiness to an unfatty, unsalty sweet fruit was exactly what I wanted, and it inspired me to go even further. What I ended up with was this concoction which, while surely not original, is always a hit. —Jason F.
Ingredients
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4
sliced, ripe, sweet peaches
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3
sliced, ripe plums
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1 cup
blueberries
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1 cup
diced, unmarinated roasted red pepper
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1
large ball of fresh mozzarella, diced into small cubes
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1 cup
shredded basil leaves
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1/2 cup
red onion, slivered
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1/4 cup
extra virgin olive oil
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3 tablespoons
high quality balsamic vinegar
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1/2 cup
grated pecorino romano cheese
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salt and pepper
Directions
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In a large bowl, mix the fruit, roasted peppers, fresh mozzarella, onion and toss with the olive oil and vinegar.
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Once all of the ingredients are thoroughly coated, toss in the salt and pepper and basil. Sprinkle with the grated pecorino romano.
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While this salad can be chilled, it's best served at room temperature. Feel free to adjust the amount of basil to your own taste. Serve as is, or as a bruschetta topping. Also can be a delicious topping to a basic turkey sandwich. In fact, eat it however you wish. Just be sure to enjoy :)
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