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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.
- 4 sliced, ripe, sweet peaches
- 3 sliced, ripe plums
- 1 cup blueberries
- 1 cup diced, unmarinated roasted red pepper
- 1 large ball of fresh mozzarella, diced into small cubes
- 1 cup shredded basil leaves
- 1/2 cup red onion, slivered
- 1/4 cup extra virgin olive oil
- 3 tablespoons high quality balsamic vinegar
- 1/2 cup grated pecorino romano cheese
- salt and pepper
- In a large bowl, mix the fruit, roasted peppers, fresh mozzarella, onion and toss with the olive oil and vinegar.
- Once all of the ingredients are thoroughly coated, toss in the salt and pepper and basil. Sprinkle with the grated pecorino romano.
- 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 :)
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil