Peach Tomato Salad
The peach tomato salad is summer on a plate with its fresh, seasonal ingredients, and balsamic vinaigrette. This recipe is easy and simple yet delicious!
Ingredients
- 4 ripe, but firm peaches
- 2 vine tomatoes
Dressing
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons balsamic vinegar
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt, plus more to taste
- freshly ground black pepper
- fresh mint leaves
Instructions
- Cut the peaches in half and remove the pits, then cut each half into semi-thick wedges. Cut the tomatoes into a similar shape and size.
- Start layering the peach and tomato slices on a serving platter. It's easiest to do this in layers for more even distribution.
- Whisk together the dressing ingredients in a small bowl, taste, and add more salt as needed. Pour the vinaigrette over the peaches and tomatoes.
- Sprinkle a pinch of salt over the salad to make all the flavors pop, and add fresh mint leaves just before serving.
- Store leftovers in an airtight container in the fridge. Best eaten within 1-2 days.
Notes
SUBSTITUTIONS:
No yellow peaches? – you can use another variety such as white or even donut peaches (increase the quantity since they're smaller), or use nectarines instead.
No vine tomatoes? - use another variety, but depending on the one you choose, I would cut the peaches a similar size or just slightly bigger.
No fresh mint? - swap it out for another fresh herb such as basil, parsley, tarragon, or thyme.
Add-ins - chopped nuts, dairy free mozzarella cheese, almond ricotta, or real mozzarella or ricotta if not dairy free.