Tomato & Basil Fruit Salad

Serves 4 · 15 min prep

Ingredients

• 1 pound ripe heirloom or cherry tomatoes
• 2 large ripe peaches
• 1/3 cup packed fresh basil leaves
• 2 tablespoons honey
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon freshly cracked black pepper
• 1/2 cup fresh blueberries
• 1/2 cup whipped cream or mascarpone

Instructions

1. 1Choose the ripest, sweetest tomatoes you can find and rinse them gently under cool water.
2. 2Halve cherry tomatoes or cut larger heirlooms into bite-sized wedges, placing them in a wide serving bowl.
3. 3Pit and slice the peaches into thin wedges and add them to the tomatoes.
4. 4Scatter the fresh blueberries over the tomato-peach mixture for bursts of sweetness and color.
5. 5Stack the basil leaves, roll them tightly, and slice into thin ribbons so the herb releases its aroma.
6. 6In a small bowl whisk together the honey, olive oil, and lime juice until the dressing looks glossy and emulsified.
7. 7Pour the dressing over the fruit and toss very gently with a large spoon so nothing bruises.
8. 8Sprinkle with flaky sea salt and a light grind of black pepper to heighten the natural sugars.
9. 9Fold in most of the basil ribbons, reserving a few for garnish.
10. 10Let the salad sit at room temperature for 5 minutes so the juices mingle and the flavors bloom.
11. 11Divide among four shallow bowls and add a dollop of lightly sweetened whipped cream or soft mascarpone on the side.
12. 12Finish each plate with the remaining basil and serve immediately as a bright, refreshing dessert.