Tomato, Radicchio and Grilled-Peach Salad with Basil Oil

• 1 1/2 cups lightly packed basil leaves
• 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 4 small peaches, peeled and cut into 2-inch wedges
• 1 tablespoon fresh lemon juice
• 1 small head of radicchio, cored and thinly sliced
• 1/4 cup thinly sliced red onion
• 1/2 cup crumbled feta cheese
• 2 large tomatoes, thickly sliced

1. In a saucepan of boiling salted water, blanch the basil until just wilted.
2. Drain the basil, run under cold water, then squeeze dry; transfer to a blender.
3. Add 1/4 cup of the oil and puree; season with salt and pepper.
4. Preheat a grill pan.
5. Toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper.
6. Grill over high heat, turning once, until the peaches are lightly browned, 3 minutes; let cool.
7. Transfer the peaches to a bowl.
8. Add the lemon juice and the remaining 1 tablespoon of oil and toss.
9. Add the radicchio, red onion and feta, season with salt and pepper and toss.
10. Arrange the tomatoes on a platter and mound the peach-and-radicchio salad on top.
11. Drizzle the salad with the basil oil and serve immediately.

basil, extravirgin olive oil, salt, peaches, lemon juice, head of radicchio, red onion, feta cheese, tomatoes

Taken from www.foodandwine.com/recipes/tomato-radicchio-and-grilled-peach-salad-basil-oil (may not work)