Stone fruit season hasn’t quite hit the Midwest yet. I am impatiently waiting.
For now, I go to the grocery to satisfy my stone fruit fix. There is just something more special about getting them at the farmers market, but I have to get over that.
Don’t get me wrong, I’ve still been enjoying snacking on those supermarket peaches and using them in lots of salads. This grilled peach, corn and quinoa salad is one of my favorites.
Never do I shy away from a little repetition, I decided to make yet another salad involving peaches.
Peaches are obvious for dessert, but you have to give it a little more thought to include them in a savory recipe.
With fresh mozzarella and tomatoes, caprese salads are pure summer. For a classic caprese, I like to do something a little extra by making balsamic syrup.
In the past I’ve also stuck with an all stone fruit caprese, skipping the tomatoes.
This peach tomato salad is a combination of a classic caprese and the version sticking strictly to stone fruit.
I stirred a mixture of olive oil, basil pesto and white balsamic vinegar into a large bowl of halved grape tomatoes. Then I let them sit and marinate.
I folded in sliced peaches and and mozzarella. That let the herbs from the pesto coat the rest of the ingredients.
Its hard from me to skip greens completely in a salad, so I stirred in a handful of baby arugula.
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 did get a nice 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 the hot summer days ahead.
Peach Tomato Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes (marinating)
- Total Time: 20 minutes
- Yield: Serves 4
For marinated tomatoes
1 pint grape tomatoes, halved
1 tablespoon basil pesto
2 tablespoons olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 peaches, pitted and sliced thinly
8 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.