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I’ll have to admit that I’ve been feeling a little unhealthy over this past week – minimal time spent doing physical activities and maximum time spent consuming large quantities of processed junk. In an attempt to turn things around, I made this Heirloom Tomato and Peach Caprese Salad last night. Topped with a homemade balsamic vinaigrette, this salad is a fresh mix of heirloom tomatoes, sliced peaches, mozzarella cheese and chopped basil. Followed by a lengthy walk through Balboa Park, this dinner was just what I needed to go from feeling no good to so good. Continue reading for the recipe.
Heirloom Tomato and Peach Caprese Salad
For the salad:
- 2 pounds ripe heirloom tomatoes, sliced into wedges or chunks
- 1 pound ripe peaches, sliced into wedges or chunks
- 10 ounces fresh mozzarella cheese, chopped
- A handful or two of fresh basil leaves, roughly chopped
For the dressing:
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 cloves garlic, chopped
- 1 teaspoon dark brown sugar
- Kosher salt
- Freshly ground black pepper
- Combine balsamic vinegar, extra virgin olive oil, dijon mustard, garlic and dark brown sugar in a mason jar. Season with a large pinch of kosher salt and several turns of freshly ground black pepper. Screw on the top of the jar and shake to combine.
- Drizzle some of the dressing in the bottom of a large salad bowl. Add sliced tomatoes, peaches, mozzarella cheese and basil. Top with more salad dressing to taste. Gently toss to combine.