The farmers market is in full swing and fresh tomatoes have just started to arrive on the scene — I can't resist buying several pounds each week. While I love classic salads like Caprese, I enjoy trying slightly more unusual combinations, such as this tomato and peach salad with tangy orange vinaigrette. I'm growing a small garden this year, thus I used a bunch of different varieties of basil and mint; don't be afraid of mixing your herbs to enhance the flavor of any dish! You could easily substitute the orange juice in the dressing with other fruit juices, so have fun experimenting. Keep reading for this incredibly simple salad recipe.
From Fine Cooking Ingredients 1/2 small red onion (about 2 oz.) Directions Serves 6-8.
Tomato and Peach Salad
1 Tbs. balsamic vinegar, and more if needed
2 lb. heirloom tomatoes (a mix of sizes — including cherries — and colors is nice)
1 lb. ripe peaches
2 Tbs. extra-virgin olive oil
2 Tbs. orange juice or mango smoothie drink, and more if needed
1 tsp. soy sauce, and more if needed
1/2 tsp. finely grated lemon zest
1/4 tsp. kosher salt, and more if needed
1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
Edible flowers, petals separated if large, for garnish (optional)
From Fine Cooking
1/2 small red onion (about 2 oz.)