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Peach and tomato salad

Peach and tomato salad

The harmonious fruity notes of KALI  Monocultivar Diana Extra Virgin Olive Oil enhance the sweetness of the peaches and the natural acidity of the tomatoes without overpowering them, creating a perfectly balanced summer dish best served at room temperature.

 

Prep 10 min
Cook
Total 10 min
Servings 4
Cuisine Italian

Ingredients

  • 3 ripe but firm yellow peaches
  • 400 g mixed tomatoes (beefsteak, cherry, or heirloom tomatoes)
  • 20 fresh basil leaves
  • 4 tablespoons KALI Monocultivar Diana EVOO
  • 1 tablespoon white wine vinegar or apple cider vinegar (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  • Wash the peaches, remove the pits, and cut them into thin wedges.
  • Wash the tomatoes and cut them into slices or irregular chunks, depending on the variety.
  • Arrange the peaches and tomatoes in a large serving bowl or on a serving platter.
  • Tear the basil leaves by hand and scatter them over the salad.
  • Season with sea salt and freshly ground black pepper.
  • Drizzle with KALI Monocultivar Diana EVOO and, if desired, add a few drops of vinegar.
  • Toss gently and let the salad rest for 5 minutes before serving.

Recipe Video

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