Peach and Heirloom Tomato Salad
Summer is my favourite season, not only because I get to celebrate my birthday- and I am big on birthdays! But I love eating fresh, organic, home grown fruits and vegetables. My parents have a huge garden in their backyard and I love being able to go over and grab myself some fresh herbs and vegetables. Nothing tastes better than a sweet home grown tomato! I also love visiting some local farmers markets to get some other goodies that my parents do not grow at home.
This salad screams summer and is my ultimate favourite recipe that I created this year. I have made it time and time again, and it never disappoints. Sweet peaches and tomatoes, marinating in olive oil and seas salt. This really brings out their juices and flavours. All poured on top of a bed of arugula with crusty home made garlic bread croutons to absorb all those juices! OMG I am salivating just thinking of this salad again. And don't forget to top the salad with that balsamic glaze I am thoroughly obsessed with. Rip up some basil leaves over top and add the mini mini bocconcini cheese or not, either way this salad is one you will be gossiping about all summer long!
Peach and Heirloom Tomato Salad
Yeild: 4 servings
INGREDIENTS:
3 large heirloom tomatoes, large dice
1-2 peaches, thinly sliced
2 cups arugula
1 small baguette
2 tbsp margarine or butter
1 clove garlic, cut in half
1/4 cup mini mini (pearl) bocconcini cheese (optional)
1/4 cup olive oil, divided in half
1-2 tsp pink Himalayan sea salt, divided in 3
Freshly cracked pepper
Generous drizzle of balsamic syrup
1 tbsp fresh basil, chopped
DIRECTIONS:
In a bowl, place chopped tomatoes and peaches. Drizzle with half the olive oil and sprinkle in some sea salt and pepper. Set aside to marinate for a few hours.
When ready to assemble salad, make the garlic bread. Half the baguette vertically and spread the butter all over the inner halves. Place in toaster and toast on highest setting until golden brown. Remove from toaster and rub the inner part of the garlic clove all over the bread. Cut into large chunks. Set aside.
To assemble salad, place arugula in a large bowl or serving platter. Drizzle with a tbsp of olive oil and a light sprinkle of sea salt.
Place half the bread chunks over the arugula.
Place the mini mini bocconcini (if using) in the bowl with the tomatoes and peaches and mix throughout. Then place the entire mixture with juices over the arugula.
Place the remaining chunks of bread and basil leaves. Drizzle with remaining olive oil, sprinkle with more sea salt, add some freshly cracked pepper and drizzle generously with the balsamic syrup. Serve and Enjoy!
