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

Print Save

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

    Pin It

3 Responses to “Hummingbird Cupcakes with Pineapple Flowers”

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

    So unique and so very pretty!

  2. #
    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. #
    3
    Alicia — May 3, 2011 at 11:20 pm

    These are such pretty cupcakes! And so creative!!

Leave a Comment