With mozzarella, pesto, white balsamic vinegar and arugula, this easy peach tomato salad has a tart sweetness that pairs well with herby marinated tomatoes.
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 small 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.