Heirloom Tomato and Peach Salad

May 9, 2011 · 0 comments

Heirloom Tomato and Peach Salad

Adapted from Women’s Health Magazine

This delightful salad pairs well with just about any protein – chicken, steak, fish. It can also stand alone for a light lunch. We like it best with a glass of crisp, white wine and a juicy steak.

  • 3 heirloom tomatoes in varying colors
  • 2 large ripe yellow peaches
  • 4 ounces fresh mozzarella, cubed
  • 1/2 cup fresh basil leaves, washed and dried
  • 4 teaspoons basil oil (see tips)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • Balsamic reduction syrup, drizzled (optional)
  • Chop the tomatoes and peaches into 1/2 inch pieces and toss with fresh mozzarella cubes. Stir in basil leaves, basil oil, salt and pepper. Serve immediately with a drizzle of balsamic reduction syrup, if desired.
  • Quick Tips
  • 1. You can use prepared basil oil, which is found with the olive oil at the grocery store. If you have a lot of basil at home, you can also make your own basil oil to keep on hand. Keep in the refrigerator for up to two weeks.
  • 2. Buffalo mozzarella can be used in this recipe, but it contains more liquid and does not hold up as well as traditional fresh mozzarella.
  • 3. Never refrigerate tomatoes. Store them in a cool, dry place until ready to use. This ensures the best possible flavor. This is part of the reason this salad is not a good make-ahead dish.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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