Fresh Tomato and Peach Salad

the ultimate summer salad

I first made this salad to serve inside Basil-Infused Pizzelle trumpets.  But, since then, I have discovered I can plug it into a million different recipes.  Serve a small amount all by itself as a side, or turn it into a relish for grilled chicken or fish.  Spoon it on top Greek Yogurt, or lump it on thick slices of fresh mozzarella for the ultimate caprese salad.  For the love of Georgia peaches—just enjoy it!

cooking information

• Yield: Approximately 4 Cups
• Prep Time: 20 minutes
• Cooking Time: 10 minutes

all ingredients

• 2 Cartons Fresh Grape Tomatoes
• 3 Fresh Peaches
• 1 Cup Balsamic Vinegar
• Salt and Pepper

recipe instruction

1. First, add your balsamic vinegar to a sauté pan and turn to high heat. Let it come to a boil and reduce by half. It is completely reduced when it coats the back of your spoon.

2. Next, clean your tomatoes and peaches. Quarter your tomatoes and place in a large mixing bowl. Finely chop your peaches so they are similar in size to the tomatoes. Add to the mixing bowl.

3. Finally, add your reduced balsamic to your peaches and tomatoes and season with salt and pepper. Chill until service.

4. Spoon into Basil-Infused Pizzelle, and serve right away so the salad doesn’t make the pizzelle cups soggy. Enjoy!

cooking tips

• I love playing with fresh fruits and vegetables. Whatever is the freshest and in season will usually taste great together. Don’t be afraid to experiment with other fresh produce.
• If you have no interest in reducing the balsamic vinegar, you can always substitute with a store-bought balsamic vinaigrette. Add a little at a time and taste along the way. If the salad needs more flavor, add more dressing.