Peach, Tomato and Burrata Caprese Salad with Basil Drizzle

One of my friends recently asked if I thought burrata was the new kale as it seems to be showing up everywhere these days. Being one who has yet to jump on the kale bandwagon (am very late to this party), I said maybe it's the new goat cheese as burrata also changes the deliciousness factor of just about everything it's paired with. And in a salad composed of sweet, ripe tomatoes and peaches, toasted pine nuts, a basil drizzle and a light sprinkling of sea salt, the burrata takes center stage. Becoming one of the game changers in this salad. If there was ever a salad to make you wish summer could go on endlessly, this Peach, Tomato and Burrata Caprese Salad with Basil Drizzle might be the one.

Unlike the classic caprese salad, this one uses peaches in addition to the tomatoes; a basil drizzle instead of balsamic vinegar; and, burrata instead of mozzarella. The combination of these ingredients takes the caprese salad to a completely new level.

Judging this strikingly beautiful salad on looks alone, it would score a 10. If competing in a taste test, it would be deemed blue ribbon worthy.  In both taste and presentation, this salad is a hands down win-win. Served as either a stand alone entrée or as an accompaniment to some grilled chicken, it is an incredibly sumptuous, satisfying dish.

With both tomatoes and peaches in season, now is the perfect time to make the Peach, Tomato and Burrata Caprese Salad with Basil Drizzle. 

I used yellow peaches, but you could also use white peaches for this salad. Because you are cutting the peaches in wedges, choose semi-firm ripe, still juicy ones. Peaches on the too ripe side will not work in this salad.

To cut the peaches, begin by making a cut along the seam all the way around and through the fruit to the stone. Twist each half of the peach in the opposite direction. Pull the halves apart and remove the peach. If using medium sized peaches, cut each half into 3 or 4 wedges.

The original recipe called for the use of cherry tomatoes. In this version, I used a combination of both cherry tomatoes and tiger tomatoes. I chose ones slightly larger than a cherry tomato, but smaller than the normal garden variety tomatoes. The cherry tomatoes were cut in half, while the tiger tomatoes were cut into either halves or quarters. For added color to this salad, choose a combination of yellow and red tomatoes.

Just as the flavor of most nuts is enhanced when roasted, the flavor of pine nuts undergoes a similar transformation when toasted over medium heat on the stove top. If the heat is too high, or pan to thin, or they are left unattended, you will risk burning them. It takes only 3 to 5 minutes for the pine nuts to become lightly golden. Not only did the toasted pine nuts add another layer of flavor to this salad, they brought some crunch. Pine nuts are a little on the pricey side, however, I urge you not to consider omitting them.

Most balls of burrata come in either a 6 ounce or 8 ounce size. I used the BelGiosioso's 8 ounce burrata. If there was such a thing as a 10 ounce size ball of burrata, I would have bought one. Because one can never have enough burrata.

The basil drizzle is more like a dressing, less like a pesto. If there was one thing I would do differently the next time I make this salad, it would be to double the amount of basil drizzle. Still dressing the salad with half of it, but serving the other half on the side for those who want more.

This is one of those salad best enjoyed as soon as it is assembled.  Because it's such an easy and relatively quick salad to assemble, you won't mind at all it isn't one of those make ahead salads.

After assembling the salad on a platter, finish it with a very light drizzle of olive oil and sprinkling of salt. Definitely serve it with some bread as it would be a terrible waste to let the juices of the salad remain on the platter. 

On your next trip to the Farmer's Market or if lucky enough to pass by a farm stand, buy some ripe tomatoes and peaches. But don't wait to long to make this Peach, Tomato and Burrata Caprese Salad with Basil Drizzle as there may only be a month left of the tomato and peach season. Seriously, don't wait. Because I promise you will want to make this salad more than once. 

Recipe
Peach, Tomato and Burrata Caprese Salad with Basil Drizzle (inspired by the recipe for Burrata Cheese with Peaches, Tomato and Basil recipe in Melissa Clark's cookbook 'Dinner: Changing the Game')
Serves 4 as a main course, 6 as a side or first course.

Ingredients
8 ounce ball of Burrata cheese
1 pound ripe tomatoes (e.g., cherry tomatoes, baby heirloom tomatoes, Tiger tomatoes), cut in half or quartered depending on size
3-4 medium sized ripe yellow or white peaches, cut into wedges
3 Tablespoons pine nuts
1/3 cup tightly packed basil leaves
1/4 cup extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Sea salt, plus additional for finishing
Optional: Basil leaves for garnish

Directions
1. In small pan, toast the pine nuts, stirring frequently, over medium heat until they are golden (approximately 3-5 minutes). Immediately pour toasted pine nuts in a small bowl and set aside.
2. In a small food processor or blender, combine the basil, lemon juice, sea salt and olive oil. Puree until it reaches a semi-chunky consistency. Note: Be careful to not over process as you want pieces of the basil to remain.
3. On a large platter, place the whole burrata in the center. Arrange the peaches and tomatoes around it. 
4. Spoon the dressing over the cheese and fruit. Lightly drizzle with additional olive oil. Top with the toasted pine nuts and a very light sprinkling of sea salt.

Notes: (1) If using a round platter, one 12"-14" works perfectly. (2) Consider doubling the amount of the basil drizzle, spooning half over the cheese, tomatoes and fruit and serving the remaining half on the side. (3) If using cherry tomatoes, choose red and orange ones to add even more color to the salad. (4) If not using cherry tomatoes, choose smaller sized tomatoes. (5) This is best served immediately after assembled. In the event you refrigerate any leftovers, allow the tomatoes and peaches to come to room temperature.

Peach Crisp (Small Batch)

 

Peach season is still lingering on and I am not at all mad about it. Baskets of ripe peaches are starting to be edged out by fresh picked apples at the Farmer's Market, but those beautiful, sweet, juicy fruits continue to compete for my attention. Summer might be considered peak peach season, but lucky for us here in the midwest it continues through late September. And what better way to say goodbye to summer and to kick off the start of the autumnal baking season than with a luscious, jammy Peach Crisp topped with a buttery, crunchy, spiced, toasted oat and pecan streusel. The kind of a dessert designed to tantalize our senses and ease us into those cozy fall vibes. From its' aroma to its' flavor packed deliciousness, this rustic, seasonal dessert is an indulgence of the senses and the epitome of pure bliss.

Made in small pie dishes (or ramekins), the recipe for this mouthwatering, shareable Peach Crisp was created to satisfy the sweet tooths of a minimum of two, maximum of four people. Making it one of those perfect, impressive small dinner party desserts. Aside from something chocolate, is there anything better than ending a great dinner than with a freshly baked seasonal dessert? I say there isn't. Especially if it's this Peach Crisp.

Topping the warm Peach Crisp with a large scoop of vanilla ice cream or bowl of freshly whipped cream takes it to a whole other level of deliciousness. Is there any easier way to transform a simple, rustic dessert into something divinely decadent than by simply topping it with ice cream or whipped cream? I say there isn't. 

This is technically not one of those make ahead desserts. Meaning it cannot be completely assembled in the morning and baked later in the day. While the oat-pecan streusel can be made early in the day (then covered and chilled in the refrigerator), the peach filling should be mixed together right before you are ready to assemble and bake in the oven. The reason for this being is the filling will become much too juicy to bake up properly if allowed to sit. With regard to the peaches, you can slice or cut them up peeled or unpeeled. Slice or cut them up into at least 1/4" thick pieces. I first sliced them, then cut the slices in half.

While I think this Peach Crisp is best served warm rather than at room temperature, you can put it in the oven right before you sit down for dinner. If kept covered when it comes out of the oven, it will retain its' warmth for at least twenty or so minutes. 

The baking time for the Peach Crisp ranges from 45-50 minutes or when the top is golden brown and the peach filling is bubbling along the edges of the dish. Allowing the baked crisp to rest for at least 5 to 10 minutes before serving helps to further thicken up the luscious peach filling.

For those of you who are peach crisp purists and want to savor only the flavors of the peaches, cinnamon, toasted pecans, oats, and brown sugar, by all means enjoy it without the addition of ice cream or freshly whipped cream. But for those of you who love a dessert with even more contrasting flavors and textures, top this peach crisp with only the best vanilla ice cream or homemade whipped cream. 

I strongly encourage you to binge on peaches while freshly harvested ones can still be found at the Farmer's Market or in the grocery stores. Whether you are making a Tomato and Stoned Fruit Salad with Honey Herbed Vinaigrette, a Tomato, Peach and Burrata Caprese Salad with Basil Drizzle, or a Grilled Peach, Burrata, and Arugala Salad with Balsamic Drizzle, make certain you find time to make this crowd pleasing, scrumptious Peach Crisp at least once, if not twice! Let's all enjoy every last ripe peach while we still can!

Recipe

Peach Crisp (Small Batch)

Serves 2-4

Ingredients

2 1/2 cups (440-450g) ripe peaches, peeled, pitted and cut into chunks or slices (from approximately 2 very large or 3 medium sized peaches (Note: weigh the peaches after they have been peeled and pitted).

1/8 cup (16g) all-purpose flour

1/4 cup (50g) granulated sugar

Pinch of Kosher salt

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon vanilla

1/4 cup (50g) light brown sugar

1/2 teaspoon cinnamon

1/3 cup (44g) all-purpose flour

1/8 teaspoon Kosher salt

4 Tablespoons (56g) unsalted butter, chilled and cut into small cubes

1/3 cup (29g) old-fashioned oats (not instant)

1/3 cup (48g) pecan halves, toasted and coarsely chopped

Vanilla Ice Cream or freshly whipped cream for serving

Directions

1. Preheat oven to 350 degrees (F). Generously butter two 5" wide pie dishes or ramekins. Set aside. Note: If you only have 4" ramekins, make three crisps instead of two.

2. In a medium sized bowl, mix together the light brown sugar, cinnamon, flour, Kosher salt, unsalted butter, oats, and pecans. Use a fork, pastry blender, or your fingers to blend all of the ingredients into a crumble. Set aside.

3. In a medium-large bowl, combine the peaches, flour, sugar, Kosher salt, lemon juice and vanilla. Stir to combine.

4. Divide the peach mixture equally and spoon into the prepared baking dishes.

5. Divide the streusel topping mixture equally and spoon on top of the peach mixture.

6. Place the baking dishes on a baking sheet and insert into the preheated oven.

7. Bake for 45-50 minutes or until the top is golden brown and the peach mixture is bubbling along the edges of the dish.

8. Remove from the oven. Let the peach crisps rest for 5-10 minutes before serving.

9. Top each Peach Crisp with a generous scoop of vanilla ice cream. Alternately serve the warm crisp with a side bowl of freshly whipped cream. Or serve plain!

10. Cover and chill any leftovers in the refrigerator. Reheat in the microwave. Leftovers will good for up to three days.

Notes: (1) The crisp topping can be made the day before. Cover and store in the refrigerator. (2) The peach mixture cannot be made early in the day or the day before as their juices will start to break down. Make the peach mixture just before you are ready to bake in the oven. (3) You can make with crisp with either peeled or unpeeled peaches. I took the majority of the peels off. Use ripe peaches when making this crisp. (4) You can freeze a baked Peach Crisp for up to two months. The crisp should be at room temperature before you wrap well in plastic wrap and a freezer bag. Thaw the crisp overnight in the refrigerator. Reheat in a 350 degree (F) oven for 20 minutes. (5) You can double this recipe and bake in an 8" round baking dish (ceramic or glass). Baking time will still be 45-50 minutes. (5) I toast my pecans in a preheated 350 degree (F) oven for 7-8 minutes or until I begin smelling their aroma.

Peach & Mozzarella Caprese w/ Honey Vinaigrette

It was on my birthday trip to Colorado last September where I first tasted the best, sweetest, juiciest peaches ever. Little did I know at the time how sought after those sweet Palisade peaches were. At first I thought I was suffering from extreme form of hunger after traveling all morning, then driving for hours on the Peak to Peak Scenic Byway. Making me wonder if anything I ate would have been declared the best ever. But everyday as I ate my way through the bag of Palisade Peaches bought from a roadside stand, my first reaction to them never wavered. They were 'best' worthy. So when peach season arrived here this summer, I began longing for those Palisade peaches. However, seeing the beautifully, freshly harvested Michigan peaches at my local Farmer's Market still brought joy to my peach loving heart. 

My love for peaches has inspired many (fourteen not counting this one) recipes here on the blog. From the Peach, Tomato and Burrata Caprese Salad with Basil Drizzle, Grilled Peach Salad with Honey Ricotta and Prosciutto, to the Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle, to the Peach Cobbler, to the Peach Buttermilk Ice Cream with Raspberry Swirl, there are no shortage of salad and dessert recipes made with peaches. Except there has been one thing missing. A peach recipe for a dish that can be either an enjoyed as an appetizer or a salad. If you ask me, this Peach & Mozzarella Caprese w/ Honey Vinaigrette might be the best, simplest, refreshing, destined to be a memorable first bite moment peach appetizer ever.

Made with fresh herbs (thyme and basil), ripe yellow peaches, fresh mozzarella, honey vinaigrette, pistachios, and a honey drizzle finish, this Peach & Mozzarella Caprese w/ Honey Vinaigrette is divine.

When buying peaches for this appetizer or if you prefer, this salad, look for smaller ones so your slices fit perfectly on the slices of mozzarella. Either buy them ripe or let them ripen on the counter. Peaches are one of those fruits best kept at room temperature, never refrigerated. 

Cutting the log of mozzarella at a slight angle at about a 1/4" of thickness will give them the look of a piece of crostini as well as help to give a bit more surface for the thinly sliced pieces to lay on.

The Honey Vinaigrette is made with extra-virgin olive oil, freshly squeezed lemon juice, Kosher salt, (white) pepper, and a good quality honey. For those of you have followed me for awhile, you know there is no shortage of personal opinions on a variety of things, but especially food preferences. So it might not surprise you when I say using honey from that cute little bear jar in this vinaigrette would be blasphemous. Not that there isn't a use for that honey, but this vinaigrette and the finishing honey drizzle finish isn't one of them. It deserves nothing less than a jar of a good quality honey. The kind from jars you find at a Farmer's Market, a speciality food store, and sometimes even the grocery store. Or if you are lucky, the jar your sister brings you back from Two Maples Farm in Oregon.

You can make the vinaigrette a couple of hours ahead of assembling the Peach and Mozzarella Caprese, but the entire appetizer (or salad) is best served immediately after it is assembled. Which takes all of about 10 minutes. Put a platter of this rustic, yet elegant Peach & Mozzarella Caprese w/ Honey Vinaigrette out on the table and almost instantly your gathering will feel a little bit celebratory. 

If you are looking for an almost effortless appetizer delivering great flavor, harnessing the best of seasonal ingredients, and making for an impressive beauty contest winning presentation, then this Peach & Mozzarella Caprese w/ Honey Vinaigrette is the one! If your lucky enough to live in Colorado, have access to those famed Georgia peaches, or have a local Farmer's Market selling freshly picked peaches from an orchard, you should run, not walk to go out to get some while they are in season! Bliss awaits you.

Recipe

Peach & Mozzarella Caprese w/ Honey Vinaigrette

Serves 4-6

Ingredients

2 teaspoons freshly squeezed lemon juice

1 very generous teaspoon of honey

1/4 teaspoon Kosher or Flaky Sea Salt

1/4 teaspoon white pepper (you can use black pepper too)

2 Tablespoons extra-virgin olive oil

3-4 small ripe yellow flesh peaches, cut into thin slices

16 ounce (453g) log of fresh mozzarella, cut on the diagonal in 1/4" slices

Fresh thyme chopped, somewhere between 1 and 2 Tablespoons

Fresh basil julienned, somewhere between 2 and 3 Tablespoons

1/4 - 1/3 cup of pistachios

Additional honey for the finishing drizzle

Directions

1. To make the honey vinaigrette, whisk together the lemon juice, honey, salt, and pepper until the honey is fully blended.

2. Slowly whisk in the olive oil until the mixture is well blended.

3. Use immediately or cover and store on the counter for several hours before serving.

4. Place the slices of mozzarella on a platter. Lay 4-5 slices of the peaches on each piece.

5. Spoon the honey vinaigrette over each piece.

6. Sprinkle the top with some thyme and basil.

7. Lightly drizzle each piece with some honey.

8. Top with some pistachios.

9. First swoon, then immediately serve and savor. 

Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle

For as long as I have lived near Chicago, I have yet to completely explore all it has to offer. Or easily navigate it without the use of a mapping application or the over-reliance on friends (even if I do sometimes second guess them). However, my familiarity with the streets is enough to make me annoyingly aware when a taxi driver takes the most circuitous route to my destination. I often feel like a tourist in my own 'hometown'. Still in awe of its' beauty as my love for it is deepened. On a good day the drive into the city is less than thirty minutes. In the height of rush hour, during construction season, or on a summer weekend, driving into the city in an hour would be miraculous. And while taking the train into the city is much quicker, it can be its' own kind of adventure for me. While less grandeur in scale, it always feels like I am in NYC's Grand Central Station whenever I am in Ogilvie Center. Being a little directionally challenged, I should probably carry a compass with me. Oh, there is probably an app for that too.

After the morning long run, a friend and I took the train into the city on Saturday afternoon. Our first stop was Eataly, a place she had never been before. While there, we had a glass of prosecco and some freshly shucked oysters, tasted more wine and spirits, had a great lunch, shared a dish of hazelnut and salted caramel gelato, shopped, and tasted a grilled peach and fresh mozzarella salad. One tiny bite of that summer rendition of a caprese salad and my mind began racing. I instantly knew I would be revising the recipe for the Grilled Peach and Burrata Salad shared on the blog almost four years ago. 

Initially I had planned to make the Grilled Peach and Burrata Salad with some fresh mozzarella. But when the cheese guy at the Farmer's Market had some freshly made burrata. And well, my plan changed instantly. 

Last summer the Peach, Tomato, Burrata Caprese Salad with Basil Drizzle was on regular repeat around here. Friends who either tasted or made it, raved about it. The combination of tomatoes and peaches was surprisingly delicious. This summer, this Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle, may be the hit of the summer. And honestly, this updated version is so much better than the original. 

Peaches are just beginning to come into season here in the midwest. The ones I picked up at the Farmer's Market were salad ready. They were the slightly firm ripe, not that mushy ripe kind. If your peaches are too ripe, they will fall apart when you grill them. 

After cutting each peach half, cut each half into four pieces. If you have medium or even larger sized peaches, your pieces will be the perfect size and will hold up well on your grill pan. If you peaches are small, you might want to cut them in quarters or each half into three pieces.

Using a grill pan on your stove top makes grilling easier and less messy. Even with using this non-stick grill pan, I still used a cooking oil spray on the pan before placing the peach slices on the preheated pan. There were two lessons relearned in grilling the peaches. The first was to get the pan hot before grilling. The second, maybe the most important, was to work in batches. In other words, not put all of the peach slices on the grill pan all at once as the cooking time (about 2-3 minutes per side) is relatively short. You wouldn't want to risk burning them. 

The assembly of the Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle is simple. The bottom layer is comprised of a couple of large handfuls of baby arugula, lightly drizzled with olive oil and sprinkled with some kosher salt. The grilled peaches and pieces of burrata are then arranged on the arugula base. After drizzling the salad with the balsamic crema (or balsamic glaze), it's sprinkled the basil chiffonade. How easy is that?

Balsamic crema (or balsamic glaze) is an aged (the longer the better) sweet, dense, almost syrupy vinegar. It's refined sweetness and mellow acidity make it the perfect finishing touch on this salad. If you have never had it before, it has a much deeper flavor profile than balsamic vinegar. You could eat it off a spoon. I bought my bottle of an imported aged balsamic crema at Eataly, but more than likely you can find a good one at a grocery or cooking store. 

If ever a salad benefitted from a do-over, this Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle would be the one. And yet, even after making some changes to it, I may not have taken this salad  update far enough. Another one of my friends shared eating a similar version of this salad, although hers was also topped with thin slices of prosciutto. What a brilliant idea! How did I not think of that? Thank goodness for the kindness and generosity of friends!  So, if you are looking to take this salad up another notch, add some thin slices of prosciutto on top.

If you have never had a grilled peach before, you are in for the best treat of your life. And if you have never had a salad composed of grilled peaches, burrata, baby arugula, basil chiffonade, and balsamic drizzle your taste buds will be spinning. Given the choice between a traditional caprese salad and this one, I am placing my bets on your choosing this one. Serve it as a hearty appetizer or a side salad, but definitely put this salad on repeat rotation this summer while peaches are in season. Your friends and family will be blown away!

Every now and then updated, revised, better interpretations of a recipe emerge. The inspiration for them may come randomly. As if the universe is looking for a way to whisper in your ear. And last Saturday I heard it whispering to me.

Recipe
Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle

Ingredients
Baby Arugula
Fresh medium sized peaches, ripe but not blemished or mushy (See notes)
Burrata cheese (or fresh mozzarella), cut into pieces
Basil, cut to a chiffonade
Extra-virgin olive oil
Balsamic Crema (or aged Balsamic Glaze)
Kosher salt

Optional: Thin slices of prosciutto

Directions
1. Cut peaches into 8 pieces, leaving the skin on.
2. Place grill pan over the burners set medium-high heat. Spray with olive oil or vegetable oil cooking spray.
3. Place the peaches on the hot grill. Grill each side for 2-3 minutes or until you have a nice char. Work in batches (i.e., 10 slices at a time) to prevent burning. Remove peaches from the grill pan and place on a platter. Set aside.
4. Layer bottom of a large platter with arugula. Lightly drizzle and toss with olive oil. Lightly sprinkle with salt.
5. Arrange grilled peach slices on top of the arugula, followed by pieces of burrata.
6. Scatter the basil chiffonade over the top.
7. Drizzle with the balsamic drizzle.
8. Swoon and serve.

Notes: (1) Use a high quality thick, sweet, syrupy balsamic crema or balsamic glaze. I used one imported from Italy found at Eataly (Antica Acetaia Dodi). (2) For a more substantial salad, roll each slice of prosciutto into a mound and then arrange them on the platter after you have drizzled with the balsamic crema. (3) The size of the salad will depend on how many you are serving. Use one medium sized peach per person. An 8 ounce ball of Burrata will be enough for 4 - 5 people.

Along the river on a summer day in Chicago (July 2019)

Saturday afternoon at Eataly in Chicago. (July 2019)

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Many years ago I learned a really important lesson. Eating simply and eating beautifully are not mutually exclusive concepts. Sometimes we are so hungry we don't really care how the meal is plated. Or we don't think a meal for 'one' is worth the effort (spoiler: you are always worth the effort). But then there are those other times, when how the meal is plated suddenly makes us feel ravenous. Even if just five minutes earlier we weren't at all hungry. Proof that we always eat first with our eyes. 

I am going to cut right to the chase with this post. This is a very simple, very easy salad. No break the bank ingredients like prosciutto or burrata (although you could most certainly add them if you are looking to make a more substantial salad), no hours in advance of prep time, and other than a knife and a cherry pitter you don't need a multitude of kitchen gadgets. This Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is the kind of salad perfect to make on a hot day when you don't feel like turning on the oven, to bring to a summer gathering, to make as your 'house salad' whether or not you own a lake house, when you want to impress your friends, a reason to have a gathering, and easy enough to make during the week. In other words, this is one helluva salad! 

But there's more! The Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is best example of seasonal eating. Everything in this salad is now in season. Peaches, tomatoes, cherries, and fresh herbs. Even fresh peas, the optional ingredient that makes for an even more beautiful presentation. But if you can't find them, don't let that be a deal breaker. You really want this salad in your life. And you especially want the honey herbed vinaigrette!

I didn't intend to make this salad with two kinds of cherries but the Farmer's Market had them, so I thought why not! The salad can be made with all red sweet cherries, all Rainier cherries, or a combination of both. Use what's available (or on sale!). 

Yellow peaches cut into wedges were used here, but you could also use white peaches. I tend to like the slightly sweeter yellow peaches. In addition to cherry tomatoes, there were also a red, yellow, and heirloom tomato in the salad. I would recommend using at least two kinds of tomatoes for both color and flavor. A trip to the Farmer's Market or grocery store might help you decide which ones to use. The tomatoes are cut into wedges, but the cherry tomatoes are cut either in half or in quarters to add depth, interest and texture to the salad.

Making the Honey Herbed Vinaigrette is, yes, you guessed it, easy. All of the ingredients go into a jar (one having a lid that seals. After a few vigorous shakes your vinaigrette is done! That's it. I like using a canning jar to make this vinaigrette. If I make the dressing an hour or two before using, all I need to do is shake it al up again. And, if by chance there are any leftovers, the sealed jar goes into the refrigerator. If you are taking the salad over to a friends, the vinaigrette travels well in the jar. 

But let me talk a little more about this highly flavorful, herby vinaigrette for just a moment. From the lusciousness of the olive oil, to the sweetness of the honey tempering the sharpness of the balsamic vinegar, to the shallots and garlic giving it a subtle bite, and to the fresh herbs adding not only to its' aroma but to its' rather addictive flavor, this vinaigrette is to die for. In addition to serving it on salads, I could also see it being used a great dipping sauce for thick slices of bread. 

If you are serving the Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette as either a first or main course, I would encourage you to serve it with some fresh or grilled bread. I grilled up some thick slices of leftover No Knead Rustic Artisan Bread brushed with olive oil. However, I would happily serve it with a baguette, some sourdough, or Italian bread. 

I honestly can't gush over this simple, yet gorgeous, scrumptious Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette enough. I could probably do an 18 minute TedTalk about it because it's so spectacular. And just in case anyone needed convincing on just how mouthwatering delicious the combination of stone fruits, tomatoes and arugula is. Especially when they drizzled with an intoxicating honey herbed vinaigrette. 

Recipe

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Serves 4-5

Ingredients

Honey Herbed Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 Tablespoon honey

1 small shallot, minced 

1 clove of garlic, minced

2 Tablespoons, fresh basil, chopped

1 Tablespoon, fresh oregano, chopped

1 Tablespoon, fresh thyme, chopped

1/4 rounded teaspoon Kosher salt

1/8 teaspoon black pepper

Salad

2-3 large handfuls of baby arugula

2 large yellow peaches, cut into wedges (you should be able to get 10-12 wedges from each large peach)

3 dozen sweet cherries, pitted and cut in half (use all red cherries, Rainier cherries, or a combination of both)

8-10 cherry tomatoes, some cut in half, some cut in quarters

3 tomatoes, cut into wedges (choose a combination of red, yellow and/or heirloom tomatoes)

Fresh basil for garnish

Optional: Fresh peas in their pod

Fresh or grilled bread, for serving

Directions

Honey Herbed Vinaigrette

1. Put all of the ingredients in jar. Place lid on top and twist tightly. Shake until the vinaigrette is well blended. Use immediately or let sit on counter for several hours before using. 

2. Store any leftovers in the refrigerator.

Salad

1. On a large (about 10"x12" or 10"x14") preferably white platter, begin with creating a bottom layer of the salad with the arugula.

2. Arrange the cut tomatoes wedges and peaches on top of the arugula.

3. Then layer on the cut cherry tomatoes and cut cherries.

4. Drizzle on half of the dressing. Place the remaining the dressing in a bowl to serve on the side.

5. Top with some sprigs of fresh basil. And pea pods if using (not a deal breaker)

6. Serve immediately with thick slices of crusty or grilled bread.

Note: (1) I also topped this salad with fresh peas because they are in season. They are optional, but they make for an ever more beautiful presentation. (2) I liked the simplicity of this salad. But feel free to had some prosciutto and/or burrata to this salad if you are looking to having be more of a 'main course' salad.