When I lived in Spain I was a little bit concerned when my host mother served up a "salad" of tomatoes, sweet corn, sliced onion and kiwi. Yep....kiwi. Mixing fruits and vegetables? Unheard of! I was skeptical of this salad combo, but as I was trying to be open-minded, I decided that while in Spain I would try everything once....even the weird things...before I came to a final conclusion.
I'm proud to say that rule has never let me down! The salad was surprisingly delicious. It was served with just a sprinkle of salt, a crack of pepper, and a drizzle of olive oil. The acid from the tomato and sweetness from the kiwi paired nicely, so it didn't need to be doused in dressing. Everything just worked.
Since then, I've become a big fan of mixing fruits and vegetables in my salad - strawberries and sugar snap peas, roasted butternut squash and apples, and even tomatoes and peaches! The best rule of thumb is to always pick in-season fruits and vegetables. These will have maximum flavors...which means they won't need much in the way of dressing....plus I find that they naturally pair well together.
This heirloom peach and tomato salad is one of my favorites. Featuring juicy peaches, tomatoes so ripe you can taste the sun in them, creamy cheese, and sweet basil- it's all the best flavors of summer. It makes a great side dish on hot summer evening (no cooking required!) and a wonderful lunch the next day.
Drizzle of Olive Oil
Mozzarella (the good kind!)
There are no measurements for this "recipe." Simply use whatever you have on hand in whatever amount suits your taste. I went with about 2 parts tomato to 1 part peach, loads of basil, and just a few slivers of onion here and there, along with plenty of burrata mozzarella. If you are so inclined, you could also add a drizzle of honey or balsamic reduction, but I was not so-inclined and the salad was still delicious and beautiful.