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Peaches with Basil Salad

I think that basil is the hero of this story, although really good peaches warmed by the summer sun cannot be beat. The two together are a dynamic duo.


Ripe peaches, pits removed, sliced into nice little wedges

A handful of fresh basil leaves, chopped

A pinch of Maldon sea salt, always

A splash of ACV (apple cider vinegar)

A sprinkling of sugar


Combine all ingredients. The ACV and the sugar draws out the flavors of the peaches and basil and the salt knocks it up a notch.


Eat it as is with a few fresh basil leaves as a garnish or serve tossed into a bigger green salad if they make it that long.

Close your eyes and imagine yourself in the peachy hot summer sun of Georgia where the cadence of the local talk feels like the fruit.


xo Farm Girl

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