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.

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Tomato and Peach Salad with Mint


Fresh mint
Aged balsamic vinegar
Kosher salt


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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3 Responses to “Hummingbird Cupcakes with Pineapple Flowers”

  1. #
    Paula — May 3, 2011 at 2:51 pm

    So unique and so very pretty!

  2. #
    Sara — May 3, 2011 at 4:11 pm

    Great to see another Boston area baker! I’ll definitely be stopping by in the future.

  3. #
    Alicia — May 3, 2011 at 11:20 pm

    These are such pretty cupcakes! And so creative!!

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