Tomato, Radicchio and Grilled-Peach Salad with Basil Oil – a delicious recipe with basil, extra-virgin olive oil, Salt, peaches, lemon juice, head of radicchio. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a saucepan of boiling salted water, blanch the basil until just wilted.
2
Drain the basil, run under cold water, then squeeze dry; transfer to a blender.
3
Add 1/4 cup of the oil and puree; season with salt and pepper.
4
Preheat a grill pan.
5
Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
6
Grill over high heat, turning once, until the peaches are lightly browned, 3 minutes; let cool.
7
Transfer the peaches to a bowl.
8
Add the lemon juice and the remaining 1 tablespoon of oil and toss.
9
Add the radicchio, red onion and feta, season with salt and pepper and toss.
10
Arrange the tomatoes on a platter and mound the peach-and-radicchio salad on top.
11
Drizzle the salad with the basil oil and serve immediately.
225
kcal
Calories
21
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups lightly packed basil leaves, 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, 4 small peaches, peeled and cut into 2-inch wedges, and more.
Yes, Tomato, Radicchio and Grilled-Peach Salad with Basil Oil falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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