Some of the juiciest tomatoes I’ve ever tasted have come from my mom’s garden. I literally eat them straight from the cutting board. Dip them in hummus, eat them solo, or toss them on a breakfast sandwich… they are plump, juicy, and oh so flavorful. So when I received a text message from her Sunday evening, displaying the literal overgrowth of tomatoes the garden had produced, my mind began generating all the summer dish possibilities!

After seeing a recipe for a peach caprese salad, I decided to combine the two juicy fruits with some of my other favorite ingredients to make a complete salad. For me, the quintessential summer salad has to be fresh and full of seasonal flavors…. it’s also never a bad thing when it’s nourishing for my body at the same time. And this salad perfectly fills all three of those slots. With all the ingredients in the salad, it’s chalk full of vitamin C, cancer fighting agents, and friendly to the heart. I can’t really come up with any reason not to make this salad 🙂

Salad Ingredients:

3-4 ripe peaches, sliced
4 medium, ripe, tomatoes, sliced
1 bag of arugula
1/4 cup of pistachios (shelled, roasted, unsalted)
1/4 medium red onion cut into strips
Balsamic glaze (I prefer Trader Joe’s)

Dressing Ingredients:

2 Tbsp of Lemon Juice
3 Tbsp of Olive Oil
1 cloves of Minced Garlic
Salt
Pepper

To Roast Tomatoes: (this will add about 3 hours to your prep time)
1 tbsp extra virgin olive oil
sea salt
1 tsp balsamic vinegar
1 garlic clove thinly sliced

Directions:

If you want to roast the tomatoes heat over to 350º. Line a baking sheet with foil, spray the foil, and lay out tomatoes. Sprinkle all the ingredients over the tomatoes. Place in oven and roast for about 3 hours.

To grill the peaches, place the slices down on the grill until each side has grill markings to your preference.

While peaches are grilling, mix dressing ingredients and toss with the arugula.

Once peaches and tomatoes (if you opt to not grill, the salad is just as tasty) are complete, place on top of the salad. Sprinkle the red onion and pistachios over the salad. Once all ingredients are on the salad, dust the balsamic glaze over it. You can enjoy immediately, or chill for about an hour before serving. Enjoy!