I do it every summer— I see all the gorgeous local peaches piled up at the market and I can't resist buying so many that I'm left scrambling trying to figure out what to do with a bunch before they get over-ripe. This summer, I'm making this salad.
Makes 2 to 4 servings
Ingredients
½ small red onion, thinly sliced
2 tsp lemon juice
2 tsp red wine vinegar
¼ tsp salt
1 lb peaches (3 to 4 medium), pitted and cut into wedges
2 tsp extra-virgin olive oil
⅛ tsp pepper
2 tbsp chopped fresh basil
Instructions
In a small bowl, stir together onion, lemon juice, vinegar, and salt; let sit for 5 minutes.
Meanwhile, arrange peaches on a serving plate.
Stir oil and pepper into onion mixture; spoon over peaches. Sprinkle with basil.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.