When the farmers’ markets are brimming with heirloom tomatoes and sweet peaches, buy a few of each to make this delicious summer salad with buffalo mozzarella and basil.
Heirloom Tomato, Peach, & Mozzarella Salad
When the farmers’ markets are brimming with heirloom tomatoes and sweet peaches, buy a few of each to make this delicious summer salad with buffalo mozzarella and basil.
Ingredients
- 2 ripe heirloom tomatoes, or roughly 16oz, (washed and cut into bite-sized pieces)
- 1 tsp kosher salt
- 2 fresh peaches, (washed and cut into ¼” slices)
- 8 oz fresh mozzarella, (drained and cut into bite-sized pieces)
- ½ shallot
- 3 Tbsp balsamic vinegar
- 2 tsp whole-grain mustard
- 1 tsp honey
- 4 Tbsp extra virgin olive oil
- Salt & freshly-ground black pepper, (to taste)
- 8 fresh basil leaves
- 5 fresh mint leaves
Instructions
- Combine the cut heirloom tomatoes in a bowl with a light sprinkling of kosher salt and allow the tomatoes to release their water for 30 minutes.
- While the tomatoes are resting, prepare the peaches and drained mozzarella pieces.
- To prepare the vinaigrette, combine the shallot with the balsamic vinegar, whole-grain mustard, honey, and olive oil.
- Add salt & freshly-ground black pepper to the vinaigrette to taste.
- Drain out excess liquid from tomatoes.
- Place the basil leaves and mint leaves on top of one another and roll them up tightly into a bundle, almost as if you would roll a cigar.
- Very finely slice the bundle of mint and basil into thin strands.
- Toss the mint, basil, and a few spoonful’s worth of the vinaigrette with the drained tomatoes, peaches, and mozzarella.
- Taste and add more vinaigrette if necessary.
- Serve in bowls, and top with an extra little drizzle of extra-virgin olive oil and a pinch of freshly-ground black pepper.
Notes
This salad is best prepared and eaten fresh.