Recipes Uncategorized

Peachy Basil,Tomato & Goat’s Cheese salad

February 4, 2012

I was over at the farmer’s market in St Kilda this morning and happened upon a stall offering a tasting of their new season peaches- oh boy did it blow me away! So much so that I had to come up with a salad using them today. Sweet, juicy and soooo tasty peaches are just the thing for this warm weather. With this salad I tried a variation on the Italian tomato, basil and bocconcini  dish and if I can say so myself it works a treat. It’s super fresh as most of the ingredients came from the market from the growers, it takes next to no time to prepare and above all  it will rock you taste buds!

Ingredients: (per person)

  • 1 organic tomato
  • 1 medium organic peach
  • fresh basil
  • marinated goat’s cheese
  • tablespoon pine nuts
  • lemon flavoured extra virgin olive oil
  • balsamic vinegar
  • sea salt & papper


Getting this ready is really simple. Slice open the peach down the middle and remove stone, then slice in thin slices. Some people are a little allergic to the skin of peaches so make sure to wash well (you could remove skin but it would be removing the goodness too so I’d advice against it unless absolutely necessary).

Slice up the tomato so they lie flat on the plate. Arrange in a circle and top with the peaches…

Tear up the basil leaves roughly and scatter on over  tomato and peach and then top with yummy goat’s cheese. The combination of the acidic tomato, sweet peach and tart cheese is such a complimentary union and the basil just makes it perfect.

Follow up with giving the pine nuts a roasting in a saucepan for a couple of minutes and sprinkle over the salad. Then drizzle the lemon oil and balsamic along with salt and pepper. It that easy.

This would be a brilliant appetiser for a dinner party with it’s light freshness and will aid in stimulating the digestive enzymes for the main course. 
It can also be a great lunch snack with some delicious sour dough olive bread to soak up the oil and vinegar-yum!



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