Sliced Peaches Recipe

Wash and pit

Rinse the peaches under cool running water and pat dry. Using a sharp paring or chef's knife, cut around the peach along the natural seam and twist halves to separate. Remove the pit and discard.

Slice

Place each halved peach cut-side down on the cutting board and slice into 1/4-inch (about 6 mm) wedges. Transfer slices to a large bowl.

Immediately drizzle the 2 tablespoons lemon juice over the sliced peaches and gently toss to coat. This prevents browning and brightens the flavor.

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 teaspoon white balsamic vinegar, 1 teaspoon freshly ground black pepper, and 1 teaspoon sea salt. Whisk vigorously (or shake the jar with lid on) until honey is fully incorporated and dressing is emulsified.

Taste and adjust seasoning as needed — add a pinch more salt or 1/2 teaspoon more honey if you prefer sweeter peaches.

Pour the dressing over the lemon-coated peach slices and gently fold with a rubber spatula or two spoons to coat evenly, taking care not to break the slices.

Tear or chiffonade the basil leaves and sprinkle over the peaches. If using mint, tear and scatter the mint leaves as well. Add the toasted sliced almonds on top if using for crunch.

Let the assembled sliced peaches sit for 5–10 minutes at room temperature to allow flavors to meld, or chill for up to 30 minutes if serving cold.

Serve as a side salad or light dessert. Optionally, pair with burrata or fresh ricotta for a richer salad, or serve alongside grilled meats as a sweet, tangy side.