Sweet, juicy peaches and sun-ripened tomatoes bring color, hydration, and antioxidants. This salad is pure summer on a plate.
Ingredients:
1 cup packed basil leaves
1 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unseasoned rice vinegar
1/4 Cup extra virgin olive oil
3 large peaches, pitted and cut into wedges
2 large tomatoes, cut into wedges
8 oz fresh Buffalo mozzarella, torn into chunks( Optional)
Flaky sea salt and torn basil to garnish
Instructions:
In a food processor or blender, combine the basil, honey, kosher salt, pepper, and rice vinegar. With the machine running, stream in the olive oil until the dressing is a very pourable consistency. You may need to add a touch of water.
Assemble the peaches, tomatoes, and mozzarella on a large plate or platter.
Drizzle the dressing generously over the salad and garnish with basil leaves and flaky sea salt.
Pro Tip: Let the peaches ripen until slightly soft—they’ll be easier to digest and naturally sweeter. You can also grill them prior to assembling the salad…. delish!