Peach & Basil Salad w/ Sticky Balsamic + Balsamic Croutons
This salad is a nice little celebration of fresh summer produce. The croutons make it a bit more substantial but if you don’t have time for the croutons it’s still delicious without them. Or you could sub in lentils or a cooked grain like freekah if you want to make it more filling.
Salad Ingredients
2-3 peaches sliced into wedges
2 big handfuls basil leaves
About 6 big handfuls of salad leaves (either radicchio, rocket, baby spinach, fancy salad mix)
Bocconcini torn into chunks (at least 120g but feel free to add more)
Balsamic croutons (see below)
Sticky balsamic (see below)
Method
Dress the salad leaves with a drizzle of oil then scatter with the basil, torn bocconcini, peach wedges, and croutons. Use a spoon to drizzle over a few teaspoons of the sticky balsamic. It’s sweet and punchy so add to taste and then store the left over drizzle in the fridge for other delicious creations.
Sticky Balsamic
½ cup balsamic vinegar
1 Tbsp honey
Method
Stir to combine in a saucepan and bring to a gentle simmer for about 10-15 min until reduced by half and coating the back of a spoon. Will thicken more as it cools.
Balsamic Croutons
About 4 slices of old bread / bread ends ( I used teff, but a rye would be delicious or whatever you’ve got laying around!)
3 tbsp olive oil
1 tbsp balsamic vinegar
A couple pinches of salt
Method
Preheat oven to 180˚C
Mix the oil, balsamic and salt, then toss the bread through to cover and soak up the mix.
Scatter over a baking tray and bake for about 15 minutes, until golden. Don’t over-cook! Let cool.