Make this easy Stone fruit & Bocconcini salad in under 10 minutes. It is delicious, fresh, and easy to make. I am keeping my diet simple these days and this is one of the salads I made for us this week.
I have recently struggled more than usual with my Achalasia (An auto-immune disease that causes the esophagus not to function properly.) It is pretty ironic for a foodie to deal with the fact that sometimes my food gets stuck or I get awful side effects like bloating and painful spasms. My energy is also up and down and I never know when I will have an off day. Sometimes I don’t sleep well because I wake up choking. And once my sleep patterns get interrupted it throws everything out. Exercise, energy, creativity, making healthy food choices and the list goes on. I have so many ideas and things I want to do but sometimes I just need to rest in the fact that I am doing my best and that it will take me longer to build my business because I am having a hard time showing up consistently. I mean who has the energy to come up with recipes if you can’t even eat them. Or is afraid to eat them because of the slew of symptoms that will follow?
Anyway, what does all of this have to do with this lovely salad? I made a conscious effort to cut out all coffee, sugar, and gluten this week and to just keep my diet simple. Lots of soft and easy-to-digest foods. And my body agreed with this salad. Light and fresh. You can easily make it vegan by leaving out the cheese and meat. Or substitute the bocconcini (such a hard word to spell:)with feta or halloumi. Buy pesto or make your own, just use sunflower seeds, it is so much cheaper than pine nuts and still tastes delicious. But remember the lemon juice and zest. You could also thin out the pesto with water and use less oil.
Peaches are currently in season, just make sure they are ripe and ready to use.
Anyway, I am really proud of this picture and video because I am practicing and learning new skills and even though I still don’t have the best camera or equipment I managed to pull this off. Just before lunchtime, while everyone was waiting to eat. Just a word of warning your husband and children will not think this is a meal so maybe add sourdough bread and some extra meat and fruit. I don’t eat large portions of food and feel full quickly, so I don’t always get it right, making sure everyone is full:)
I just love the colours and it feels like summer to me! I hope you enjoy this recipe and let me know if you tried it.
This is such an easy salad, that it almost does not need a recipe. You can adapt it as you go.
Scale
Ingredients
1 packet of parma ham 5 ripe peaches
Tub of Bocconcini balls
Tub of cherry tomatoes
Drizzle of olive oil
Salt & Pepper
Quick pesto 2 cloves of garlic 1/3 cup sunflower seeds 2 tbsp parmesan or nutritional yeast 1 tbsp lemon juice
Lemon zest of one lemon 1/3 cup olive oil 2 cups fresh basil
Salt
Instructions
Blend pesto ingredients in blender
Arrange fresh ingredients on platter, add Bocconcini balls, pesto, drizzle of olive oil, salt and pepper.
Notes
Make this salad vegan by leaving out the parma ham and parmesan cheese. The cheese can easily be replaced with nutritional yeast.
The bocconcini can be replaced with baked halloumi or feta
Use store-bought pesto to throw this salad together even faster.
Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!
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