Rainbow Tomato & Peach Salad

Serves 4 · 20 min prep

Ingredients

• 1.5 lb mixed heirloom tomatoes (red, yellow, green, purple)
• 3 medium ripe peaches
• 1 cup packed fresh basil leaves
• 8 oz fresh mozzarella pearls
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Rinse the heirloom tomatoes and peaches under cool water, then pat them completely dry with a clean kitchen towel so the dressing clings well.
2. 2Core the tomatoes and cut them into generous wedges and thick half-moons, keeping the different colors separate at first so the finished salad looks vibrant.
3. 3Halve the peaches, twist out the pits, and slice them into thin half-moons the same thickness as the tomato pieces so every bite stays balanced.
4. 4In a small bowl, whisk the olive oil, balsamic vinegar, and honey until the mixture looks glossy and slightly emulsified; taste and adjust the sweetness if the peaches are very ripe.
5. 5Arrange the tomato and peach slices on a large, shallow platter in overlapping rainbow rows so the colors show clearly for sharing.
6. 6Scatter the mozzarella pearls evenly over the fruit, then tear the basil leaves by hand and sprinkle them across the top for fragrance and color.
7. 7Drizzle the dressing evenly over everything, then finish with flaky sea salt, cracked black pepper, and the toasted pine nuts.
8. 8Let the salad sit at room temperature for 5 to 10 minutes so the juices mingle, then serve family-style with extra basil on the side.