Well, somehow we’re 3 days into August already! I’m currently on my way to Dallas for my friend’s wedding (it’s going to be a beautiful, wonderful celebration)!
Early August is my favorite season for our garden. Our flowers are peaking, and our vegetable garden is beginning to overflow with tomatoes. We’ve been receiving juicy peaches every week From the Farmer (hello front door produce delivery!), and I’m a very content with all of this. Tomatoes and peaches are in my top ten favorite foods. These peaches From the Farmer are so incredibly fresh and juicy…the best! When we pick 5+ large heirloom tomatoes every day, I have to make entire dishes out of tomatoes, like this Tomato Peach Basil Mozzarella Salad. It’s basically a caprese salad, but with peaches added in. The balsamic reduction is incredible, and you want to make sure you get some of everything in each bite!
Tomato Peach Basil Mozzarella Salad
2 tomatoes, cut into eighths
2 peaches, cut into eighths
1 ball mozzarella, sliced into half-moons
3/4 cup balsamic vinegar
1/4 cup honey
handful fresh basil leaves
Place balsamic and honey in medium saucepan and bring to a boil, then reduce to simmer. Let simmer until reduced to about 1/2 cup, about 15 minutes. Remove from heat and allow to cool.
Slice tomatoes, peaches and mozzarella, and arrange on platter. When reduction is cool, drizzle over peaches, etc. and garnish generously with basil. Enjoy! Each bite needs a bit of tomato, peach, mozzarella, basil, all drenched in the balsamic reduction!
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