Peach Caprese

I recently went peach picking at a friend’s place up in Sonoma County and came back with a TON of peaches! (thanks for all your peach recipe ideas!) This salad is one of my favorites and I make some version of it all summer long!

Peach Caprese

serves 4-6

3 peaches, sliced

1 large (heirloom-type) yellow tomato sliced

1 large (heirloom-type) red tomato, sliced

small handful fresh basil leaves, chopped or torn

1 (8-oz) ball fresh mozarella cheese or burrata, torn into bite-sized pieces

olive oil, flaky salt (like Maldon) and freshly ground pepper

Scatter all ingredients on a platter. Drizzle the top with a good quality olive oil (try my Forest Feast x PRMRY finishing oil, it’s perfect for this), plus salt and pepper. Enjoy!

Summer Salad with Egg, Tomato, Basil, Cucumber & Avocado

Continuing in the effort to make filling summer salads for lunch, yesterday I came up with this combo: 2 hard boiled eggs topped with pear tomatoes and cucumber (from a friends garden!), plus half an avocado (cubed) and a handful of chopped fresh basil. I tossed the whole thing with olive oil and a bit of truffle salt (obsessed with that stuff!).

Happy weekend!

x Erin

Cottage Cheese Tomato Salad

I have just returned from a lovely trip back east to New York, Connecticut and Vermont to see family and friends and attend a cousin’s wedding. When I get back from vacation (usually having spent my time eating copious amounts of bread and cheese!) I often feel like I need something light for a few days. As I settle back into the studio this week, I am making lots of fresh but filling salads for lunch. Gorgeous summer tomatoes came in our CSA box this week and I am topping them with cottage cheese plus a handful of fresh basil and some avocado chunks.

Enjoy!

By Erin Gleeson for The Forest Feast

Foggy Morning at Home

A foggy morning at home.