Ingredients:
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2 cups fresh basil leaves, plus small leaves, for garnish
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1/4 cup thinly vertically sliced red onion
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2 tablespoon extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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4 ripe but firm yellow peaches, cut into wedges
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4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
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1 tablespoon fresh lemon juice
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1/4 cup (1 ounce) crumbled feta cheese
Instructions:
Boil water in a small saucepan. Add the basil to the boiling water and cook until just wilted and bright green (about 15 seconds). Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
Spread the basil puree on a serving platter. Arrange the peaches, tomatoes, onion on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with cheese and whole basil leaves, then serve.
Bon appetite!