Stone fruit season hasn’t quite hit the Midwest yet. Yesterday at the farmers market, I spotted the first few quarts of cherries. When I asked the farmer what kind they were with their deep ruby skin, he told me sweet, but when I tried one I was a bit underwhelmed. Maybe my expectations were too high. I thought they would have more flavor. Perhaps I need to wait a little longer.
For now, I am going to stick to the grocery for stone fruit until we finish playing catch up in my neck of the woods. This peach tomato salad got a boost from basil pesto, a staple in my pantry. With mozzarella, white balsamic vinegar and lots of chives, the peaches added a tart sweetness. The salad was fresh, juicy and perfect for hot summer days that are already in full swing.
Peach Tomato Salad
Serves 2-4
For marinated tomatoes
1/2 pint grape tomatoes, halved
1 teaspoon basil pesto
2 tablespoons olive oil
1 teaspoon white balsamic vinegar
1/4 teaspoon, kosher salt
1/4 teaspoon black pepper
For salad
1 peach, pitted and sliced thinly
6 ciliegine mozzarella balls, thinly sliced
1 generous handful baby greens
1 tablespoon minced chives
Salt and black pepper to taste
For the marinated tomatoes, in a large bowl, combine the tomatoes, pesto, olive oil, balsamic vinegar, salt and pepper. Set aside for 15 minutes.
Add the peaches, mozzarella, baby greens and chives to the tomatoes. Toss to combine. Season to taste with salt and pepper before serving.
The post Peach Tomato Salad appeared first on .