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
- Clean and chop the tomatoes and peaches. Roughly chop the cilantro and set aside.
- 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.
- 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
