Tomato and Peach Salad with Mint

As I mentioned before, I’ve been obsessed with tomatoes this summer. We’re getting a few pounds of them every week in our CSA box which has been AWESOME. I saw this recipe and thought it would be a fun way to use some of them up.

This salad is like a fun sweetened up, dairy free version of a caprese salad. The mint and balsalmic really compliment the flavors of the tomatoes and peaches.

One Year Ago: Fig, Goat Cheese, and Caramelized Onion Crostini
Two Years Ago: Shrimp with Cilantro Pesto
Four Years Ago: Spice Cupcakes with Cream Cheese Frosting

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Tomato and Peach Salad with Mint

Ingredients:

Tomatoes
Peaches
Fresh mint
Aged balsamic vinegar
Kosher salt

Directions:

Wash the tomatoes and peaches. Peel the peaches and cut the tomatoes and peaches into slices. Chiffonade the mint.

Arrange the tomato and peach slices in a pattern on a plate. Sprinkle with mint and kosher salt, and drizzle with balsamic vinegar.

Recipe from A Couple Cooks

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14 Responses to “Blueberry Pie Bars”

  1. #
    1
    Jennifer @ Peanut Butter and Peppers — August 13, 2013 at 6:03 am

    I just love blueberries and your bars look simply incredible!!

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    2
    Jocelyn (Grandbaby Cakes) — August 13, 2013 at 8:03 am

    These bars are so awesome!! Gorgeous!

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    3
    Shannon — August 13, 2013 at 10:30 am

    holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂

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    4
    Lynna — August 21, 2013 at 2:12 am

    These pie bars look amazing! I`m wishing I had blueberries right now!

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    5
    Nutmeg Nanny — August 23, 2013 at 7:36 pm

    I love pie bars!! They look so delicious 🙂 I am loving this recipe!

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    6
    Laura — August 29, 2013 at 7:19 pm

    Yum these are gorgeous. Love the changes you made.

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    7
    suzy — September 16, 2013 at 8:07 pm

    Tried it, tasted awesome! Thanks for the recipe!!

    • beantownbaker — September 26th, 2013 @ 8:47 am

      So glad you enjoyed the recipe!

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    8
    Lauren — October 1, 2013 at 12:34 pm

    Made these and my family ate them in one day! Thanks for the great recipe!!

    • beantownbaker — October 6th, 2013 @ 8:11 pm

      So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.

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    9
    Robin — April 24, 2014 at 9:28 pm

    Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!

    • beantownbaker — April 27th, 2014 @ 2:47 pm

      I’ve made these with peaches and they’re delicious – definitely do that this summer.

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    10
    Eugenie — July 27, 2014 at 10:13 pm

    Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!

    • beantownbaker — September 2nd, 2014 @ 7:25 pm

      Love fresh nutmeg! Sounds great.

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