Tomato, Peach, & Mozzarella Salad

Dave really likes peaches and in Ohio there's a small window when peaches are available and at peak quality. I thought this would be a nice way to incorporate fresh peaches into a recipe, while allowing their flavor to shine through.

Recipe slightly adapted from Two Peas and Their Pod.

-1/3 cup balsamic vinegar
-2 large tomatoes, cut into pieces
-2 large peaches, cut into pieces
-6 ounces fresh mozzarella cheese, cut into pieces

Heat the balsamic vinegar over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, stirring occasionally, until reduced to about half of the original amount. Remove from the heat and set aside.

Add the tomatoes, peaches and mozzarella to a plate. Drizzle the balsamic reduction over the salad and serve.

This salad was nice light lunch. The tomatoes and peaches were bursting with fresh flavor and made the salad nice and colorful. The creamy mozzarella added a nice contrast in flavor and texture, while the balsamic drizzle helped to cut through some of the sweetness. 


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