TOMATO PEACH SALAD WITH FRESH MOZZARELLA
Originally published by Tramontina USA
Cooking out for Labor Day? Bring this juicy side to the barbecue.
Peaches and tomatoes are the best part of summer. Their ruby skins are bursting with sweet juices so they don’t need too many extras—just let them shine. Spicy arugula, floral basil, creamy mozzarella, and a nutty vinaigrette go a long way in this twist on a caprese.
Serves: 6 | Difficulty: Easy | Prep Time: 25 min | Cook Time: 5 min
INGREDIENTS
⅔ cup walnuts, chopped
Zest from 1 lemon
2 ½ Tablespoons lemon juice
2 Tablespoons balsamic vinegar
1 garlic clove, grated
1 teaspoon salt
¼ teaspoon fresh ground pepper
⅓ cup olive oil
1 ½ lb. heirloom tomatoes, sliced
1 lb. peaches, sliced
4 cups arugula
4 oz. fresh mozzarella, torn into bite-sized pieces
½ cup fresh basil, torn
INSTRUCTIONS
Preheat oven to 350ºF. Scatter walnuts on baking pan and toast for about 5-7 minutes, until fragrant. Cool to room temperature.
Whisk lemon zest, lemon juice, balsamic vinegar, garlic, salt, and fresh ground pepper in medium sized bowl. Slowly whisk in olive oil. Add cooled walnuts.
In small separate bowl, toss arugula with ⅓ cup of walnut dressing. Place dressed arugula on a large serving dish.
Add tomatoes and peaches to dressing bowl and mix to combine. Place tomatoes and peaches over arugula, drizzling remaining juices over the top.
Dot with fresh mozzarella pieces and sprinkle with basil.
Serve immediately.