Peach Salad with Parmesan
Summer makes cooking so easy! I can barely keep up with what appears fresh at the market. Right now peaches are at their maximum potential, so I tried this sweet and salty salad.
Ingredients
1 large peach (or 2 smaller ones; ripe but not overly soft, so you can cut them easily)
12 basil leaves
2 tablespoons extra virgin olive oil (fruity, for salads)
1 thin slice Parmigiano Reggiano (aged 12 months)
salt, black pepper
Serving: 1
How to prepare peach salad with parmesan
- Put 6 basil leaves in a mortar with the olive oil and crush well, thoroughly so the oil infuses.
- Cut the remaining basil leaves finely.
- Cut the peach in half and remove the pit. Then cut into bite-sized pieces (I cut quarter rounds). Sprinkle just a pinch of sea salt over the peaches. Grind a little black pepper. Add the basil leaves. Mix.
- Then pour 1 tablespoon of the basil oil, including the pulp from the mortar. Mix well (by hand if the peaches are softer so you don't crush them). Let sit for 10-15 minutes to let the flavors meld.
- When ready to serve, arrange the peaches on a dessert plate and crumble parmigiano over them.
