Heirloom Tomato and Peach Salad

May 9, 2011 · 0 comments

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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