This recipe, along with our Pineapple Chipotle Chicken Salad, was recently featured on SCNOW Channel 13 News in Myrtle Beach, SC.
This is one of our most requested recipes, and it’s also one of the easiest! The bright, fresh salad can be made several days ahead of time, as can the crostini to serve it on.
- 5 peaches, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 bunch (4 oz) fresh basil, torn
- ¼ cup Dove Peach White Balsamic Vinegar
- ¼ cup Dove Basil Extra Virgin Olive Oil
- 1 tsp Dove Vanilla Bean Sea Salt
Combine peaches, vegetables, basil, extra virgin olive oil and white balsamic vinegar in large bowl and combine. Season with vanilla bean sea salt, and fresh cracked pepper if desired. Serve on top of crostini or fresh French bread. Can be stored covered in refrigerator for up to 4 or 5 days.
To make crostini:
Preheat oven to 375. Slice a baguette into ¼ in pieces. Lightly brush each sides of bread with any unflavored extra virgin olive oil, and bake for 12-14 minutes until golden brown and crisp. Let cool and store in an airtight container for up to 5 days.