Insalata di Pesche e Pomodoro

This week at market Chef Nino’s creates a perfect summertime salad with fresh tomatoes and peaches.


  • 4 tomatoes

  • 4 peaches

  • 5 basil leaves

  • 1/4 cup red onion

  • 1/4 cup bulgur

  • 1/4 cup Gorgonzola

  • Balsamic vinegar drops

  • Extra virgin olive oil

  • 5 mint leaves


  • Cut tomatoes and peaches into slices.
  • Slice onion and gorgonzola into small
  • Cook Bulgur according to package, let cool.
  • Combine tomatoes, peaches, onions, Bulgar, and gorgonzola in large salad bowl.
  • Mix all ingredients and complete with basil leaves, mint, a few drops balsamic vinegar and a little EVOO.

For a vegan, and gluten-free version, use quinoa (vs. Bulgur) and substitute chopped pistachios for the Gorgonzola cheese.

Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked (therefore making it quick to cook). As a whole grain, it’s naturally high-fiber, low-fat, low-calorie, vegetarian and even vegan. However Bulgur wheat, unlike quinoa, is not suitable for those on a gluten-free diet.

Mint is used a lot in the southern Italian, Sicilian, and the Eoliane island’s cuisine.

Today’s Recipe Sponsored by:
Olio Olive Oils & Balsamics
41 South Broad Street
Litiz, Pa 17543

For More Info About Chef Nino
Facebook – Chef Nino Elia

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