Balsamic Tomato and Peach Salad

By Victoria Dwek

When you select dishes to take on a picnic, they need to be able to withstand a modest amount of transport. This dish is also a great choice to take on a picnic because the tangy notes of the dressing will enhance the flavor of the salad.

2 large heirloom tomatoes, cut into chunks
2 large peaches, cut into chunks
2 tablespoons fresh cilantro, chopped
3 tablespoons cherry balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt to taste

  1. Clean and chop the tomatoes and peaches. Roughly chop the cilantro and set aside.
  2. In a medium-sized mixing bowl, combine the tomatoes and peaches. Pour the balsamic vinegar and olive oil over the fruit, sprinkle everything with salt, and top with the chopped cilantro.
  3. Toss the salad to evenly combine, and place in a sealed container for transporting. If desired, you may bring some extra dressing and cilantro to top the salad when you reach your destination.

Yield: serves 4

For more great recipes, check out this weeks issue of Whisk by Ami