It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .
*this recipe should serve 2- 4 but can easily be doubled for more
Ingredients:
1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)
1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)
4 ounces fresh mozzarella
1 shallot
some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste
1 1/2 Tablespoon Extra-Virgin Olive Oil
1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt
app. 1/4 teaspoon freshly ground black pepper
Directions:
Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.
Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.
Presentation is
beautiful on a platter as well. Whatever way you do it the taste is phenomenal.
Cooking with Candi 