Tomato and Peach Salad


Serves 4

1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon fresh rosemary or ½ teaspoon dried
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Generous pinch flaky sea salt
Generous pinch freshly ground black pepper
4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
3 cups peaches, sliced
4 medium fresh mint leaves, torn
4 basil leaves, torn

In a small bowl, whisk together mustard, sugar, rosemary, olive oil balsamic vinegar, salt and pepper. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint and basil.

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