Tomato Peach and Bocconcini Salad

August 9, 2013 1:53 pm


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!



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