Visit a farmers’ market this weekend and pick up some locally grown heirloom tomatoes and fresh peaches. Then make this Tomato Peach Salad with Fresh Mozzarella. You can thank me later.
Remember those Grilled Peaches we made a couple of weeks ago? They work great when combined with in-season tomatoes, creamy cheese, and Fruity White Balsamic Vinaigrette. I’ve been known to make this tomato peach salad a meal on more than one occasion.
What’s the Difference Between Clingstone and Freestone Peaches?
When you shop for peaches, you might see labels that say “clingstone” or “freestone.”
- Clingstone peaches have flesh that “clings” to the stone. They are delicious to eat, but you’ll have trouble getting pretty slices if presentation is important or you are planning to can or freeze them.
- Freestone peaches have flesh that easily pulls away from the pit. You can cut these peaches along the seam, twist, and then just pull the pit right out. It makes slicing easy.
For this recipe, freestone peaches will work best.
Tips for Making Tomato Peach Salad with Fresh Mozzarella
- Use any type of soft, fresh cheese such as mozzarella, buffalo mozzarella, or burrata. I like the cherry-sized balls of fresh mozzarella – no slicing required.
- If you don’t feel like making a vinaigrette, use whatever oil and vinegar-based dressing you happen to have on hand. You get extra points if it’s somewhat fruity.
- No grill? The salad is still delicious even if you don’t grill the peaches. Just make sure you peel them.
Tomato Peach Salad with Fresh Mozzarella
- Arrange the tomato and peach wedges on 4 serving plates (pasta bowls work well). Top with fresh mozzarella.
- Drizzle 1 tablespoon Fruity White Balsamic Vinaigrette over each serving. Top with basil and almonds. Serve immediately.