Rainbow Tomato & Peach Salad

Serves 4 · 20 min prep

Estimate for one serving

• 285 cal
• 11g protein
• 22g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1.5 lb mixed heirloom and cherry tomatoes
• 3 medium ripe peaches
• 1 cup packed fresh basil leaves
• 8 oz fresh mozzarella pearls
• 1/4 small red onion
• 3 tbsp extra-virgin olive oil
• 1.5 tbsp balsamic vinegar
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Rinse the tomatoes and peaches under cool water and pat them thoroughly dry with a clean kitchen towel so the dressing clings well.
2. 2Core the larger tomatoes and cut them into generous wedges; halve or quarter the cherry tomatoes so you have a mix of shapes and colors on the platter.
3. 3Slice the peaches in half, twist out the pits, and cut the fruit into thin wedges, working over a bowl to catch any sweet juices.
4. 4Paper-thin slice the red onion and soak the slices in a small bowl of ice water for five minutes to mellow the bite, then drain and pat dry.
5. 5In a small jar or bowl whisk the olive oil, balsamic vinegar, honey, salt, and black pepper until the dressing looks glossy and emulsified.
6. 6Arrange the tomato wedges, peach slices, and drained onion on a wide shallow platter, alternating colors so the rainbow effect is obvious.
7. 7Scatter the mozzarella pearls evenly over the fruit and vegetables, then tear the basil leaves by hand and shower them across the top.
8. 8Drizzle the dressing generously over everything, tilting the platter gently so juices mingle without crushing the fruit.
9. 9Finish with the toasted pine nuts and a final grind of black pepper; let the salad sit five minutes at room temperature so flavors marry, then serve family-style with crusty bread on the side.