Peach and Heirloom Tomato Salad. Excellent, light salad using the items I keep on hand. Used one peach and one nectarine. Did not have heirloom tomatoes, so I used our local, seasonal tomatoes.
The colors are so fresh and beautiful..
Combine the tomatoes, peaches and red onion in a bowl and toss with the basil, olive oil and vinegar until evenly mixed.
Serve immediately or cover and refrigerate up to two days.
Actually this is a simple recipe just later the additional ones. I think the hardest part is to find the best ingredients so you can enjoy the appetizing Peach and Heirloom Tomato Salad for your lunch with your associates or family.
You can cook Peach and Heirloom Tomato Salad using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Peach and Heirloom Tomato Salad
- It's 2 each of peaches (500 grams).
- You need 2 each of heirloom tomatoes (500 grams).
- You need 1/4 each of red onion thinly sliced (30 grams).
- You need 1 tbsp of orange juice.
- Prepare 2 tbsp of extra virgin olive oil.
- It's 2 tbsp of basil freshly torn.
- You need 2 tsp of mint freshly torn.
- Prepare 1 each of salt and pepper to taste.
The heirloom tomatoes are still in abundance and peaches are at their peak. Salads that don't have greens as their base is my favorite way to add variety and interest to what can be a bland and boring affair. This heirloom tomato, peach and cucumber salad comes together in minutes and makes great use of all that great produce still available. Cut tomatoes and peaches into wedges and arrange on platter.
Peach and Heirloom Tomato Salad instructions
- Combine sliced peaches, red onion and tomatoes cut in chunks..
- Add freshly torn basil and mint, olive oil, orange juice, salt and pepper to taste..
- Gently stir to combine. Any combination of heirlooms adds great flavor and color to this dish..
Add the grilled peaches to the tomatoes and toss until combined. Place the peach and tomato mixture on serving plates and top with a big scoop of burrata cheese in the center. Garnish with more basil leaves, a sprinkle of sea salt and pepper. Finish the salad off by drizzling over the natural tomato juices and a drizzle of balsamic reduction. Season lightly with salt and pepper and garnish with the mint.
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