Name: Tomato and Peach Salad

Ingredients:

• 1 pint (10 ounces) grape or cherry tomatoes, halved, or quartered if large
• 2 small peaches (3 ounces each), halved, pitted and cut into 1-inch pieces
• 1/2 cup (3 ounces) blueberries
• 2 tablespoons minced red onion
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white balsamic vinegar (see Substitutions)
• 1/4 teaspoon fine salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, torn if large

• Substitutions
  • Peaches >> nectarines.
  • White balsamic vinegar >> 1 tablespoon white wine vinegar combined with 1 teaspoon honey.
  • Basil >> Thai basil or mint.
  • Red onion >> shallot.

Instructions:

• In a medium bowl, gently toss the tomatoes, peaches, blueberries, onion, oil, vinegar, salt and pepper until combined.
• Add the basil, gently toss to combine and serve right away.
• If you have let the salad sit at room temperature, gently stir well to distribute the accumulated juices, add the basil, toss to combine and then serve.

Comments:

Source: https://www.washingtonpost.com/recipes/tomato-peach-salad/

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