Summer Peach, Tomato, and Basil Drizzle Salad

Sweet, juicy peaches and sun-ripened tomatoes bring color, hydration, and antioxidants. This salad is pure summer on a plate.

Ingredients:

1 cup packed basil leaves
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unseasoned rice vinegar
1/4 Cup extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh Buffalo mozzarella, torn into chunks( Optional)
Flaky sea salt and torn basil to garnish

Instructions:

In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. You may need to add a touch of water.

Assemble the peaches, tomatoes, and mozzarella on a large plate or platter.

Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.

Pro Tip: Let the peaches ripen until slightly soft—they’ll be easier to digest and naturally sweeter. You can also grill them prior to assembling the salad…. delish!

Sardinian Tomato and White Bean Salad with Basil (Blue Zone inspired)

This fresh salad is inspired by the long-living ( Blue Zone) families of Sardinia, where beans are a daily staple and herbs like basil grow in every backyard. It’s a perfect no-cook meal or side dish for warmer days—bursting with antioxidants, plant protein, and healthy fats. Enjoy it with a slice of whole-grain bread or over leafy greens for a complete, feel-good meal.

Ingredients:

Serves 4

1 ½ cups cooked white beans (or 1 can cannellini, rinsed and drained)
2 cups cherry tomatoes, halved (or chopped heirloom tomatoes)
¼ cup finely diced red onion
¼ cup chopped fresh basil leaves
1 tablespoon capers or sliced olives (optional, for a briny kick)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or red wine vinegar
Sea salt and black pepper to taste

Instructions:

In a medium bowl, combine the white beans, tomatoes, red onion, and basil. Add the capers or olives if using.

Drizzle with olive oil and lemon juice (or vinegar). Gently toss to coat and season to taste with sea salt and black pepper.

Let sit for 5–10 minutes before serving to let the flavors come together. Serve at room temperature or slightly chilled.

Pro Tip: This salad gets even better after a few hours in the fridge. Make it ahead and enjoy all week with fresh greens, grilled veggies, or spooned over avocado toast.

Spring Garden Quinoa Bowl with Lemon-Herb Drizzle

This colorful bowl brings spring to your plate—loaded with greens, herbs, and bright citrus. It’s the perfect way to enjoy what’s fresh and feel energized.

Ingredients:

1 cup cooked Quinoa

1 cup fresh mixed salad greens ( or baby spinach)

1/2 cup shredded carrots

1/2 cup sliced radishes

1/2 cup sliced/ chopped cucumber

1/2 cup cherry tomatoes ( halved)

1/2 cup chick peas

1/4 cup chopped mint or parsley

1/2 sliced avocado

1/2 cup chopped scallions or red onion

1-2 tablespoons toasted pumpkin seeds ( sprinkle on top)

Lemon-Herb Drizzle

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dijon mustard

1 tablespoon chopped fresh herbs ( dill, parsley or basil)

1/4 teaspoon salt

Pinch of garlic powder / fresh ground pepper ( optional)

Instructions:

Add cooked quinoa to two bowls as the base.

Top with your prepared ingredients. Toss lightly

In a small jar or bowl, whisk together your dressing ingredients.

Drizzle on top of your quinoa, lightly toss and enjoy!