I love to eat fruits and vegetables in season. Obviously, they are fresh and flavorful, but also easily available and accessible. As we enter tomato and peach season, I have incorporated both into a delicious and colorful salad. Feel free to tweak this recipe in any way. It is a beautiful and vibrant salad that can be eaten as an entrée or a meal. To transform it into a meal, you can add prosciutto, grilled chicken or fish.
Tomato Peach and Bocconcini Salad
Serves 4 (can easily be doubled)
4 ripe and juicy peaches, pitted and sliced
4 heirloom tomatoes (or equivalent using a variety of mixed cherry tomatoes)
8 ounces sliced or cubed bocconcini
1/2 cup shredded fresh basil
optional: a few handfuls of arugula
5 Tbs olive oil
3 T freshly squeezed lemon juice
2 T honey
salt and pepper
Assemble the salad, be creative. You can choose to present the salad on a large platter or separate into plates. Blend the ingredients for the vinaigrette and drizzle over the salad.
Please note: depending on the size of your salad and your personal taste for vinaigrette, drizzle on just a splash at a time. For me, less is more!