Lunch & Dinner and Salads

Peach, Cherry And Green Bean Salad With Basil Vinaigrette

By Chef Sylvie
Gluten Free, Grain Free, and Vegetarian
PREP TIME: 20 min
COOK TIME: 3 min
TOTAL TIME: 23 min

A sweet and savory salad filled with green beans, peaches and cherries.


  • 1/2 cup packed basil leaves
  • 3 Tablespoons/45ml extra-virgin olive oil
  • 2 Tablespoons/30ml Champagne or white wine vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 lb. haricots verts (thin French green beans), ends trimmed
  • 3 oz/ 85g mache lettuce
  • 2 small ripe but firm yellow peaches, sliced
  • ½ lb cherries, pitted and sliced in half
  • ¼ cup/28g pistachios, coarsely chopped
  • 3 oz/85g goat cheese, cut into thin slices


  1. In a small food processor, add the basil, oil and vinegar and process until smooth. Season with salt and pepper to taste and set aside.
  2. Bring a medium pan of salted water to a boil; add green beans and cook until just tender (about 2-3 minutes). Transfer to a bowl of ice water to cool. Drain and lightly pat dry.
  3. In a large bowl, toss together the basil vinaigrette with the mache, green beans, peaches and cherries until well combined. Top with chopped pistachios and goat cheese.
  4. Serve immediately.

This recipe originally appeared on Gourmande in the Kitchen.