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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I am confused, did you bake the rolls in the syrup 2 cups sugar and water, or did you just pour the sauce-1 cup sugar, water and rhubarb after baking it for ten minutes. If you do both is that not too much liquid for the pan?
Does the Pumpkin Cranberry Pecan Upside down Cake use whole cranberries or dried cranberries? Thanks