Peaches + Tomatos = YUUUUUMMY!

I think it’s quite possible my family is going to turn into a grilled pizza one of these days. Remember when I told you about how much I loved doing my homemade grilled pizzas during the summer? Well, what can I say? When I get on a kick about something I really get on a kick (although it could also be that I hate change but whatever. I’ll work it all out in therapy next week).

So in order to pacify Mr. Monogram and add something new into my summer cooking repertoire, I whipped together a super delish tomato and peach salad. Stop making that horrible face, because seriously it was fantastic and so simple to throw together that I’m going to tell you how right now. It was a great compliment for my light grilled pizza, and would also be a great side for a grilled chicken or grilled fish dish.

Now, Originally I got this recipe from Southern Living (required reading for any Southerner I assure you) last month, but I didn’t like how they had theirs put together. They put their version together so it resembled more of a Caprese salad and I really wanted mine easier to serve and eat out of a bowl, more of a traditional salad, but with that twist of the peach. So I’ll just share with you how I put mine together.

Summer Tomato Salad with Fresh Peach-Basil Vinaigrette
Adapted by yours truly from: Southern Living

You Will Need
-1 LARGE red tomato
-1 LARGE yellow tomato
-1 LARGE peach (or 2 small/medium sizes)
-1/3 cup white balsamic vinegar
-1 garlic clove, minced
-2tbsp. brown sugar
-1/4 tsp. salt
-2 tbsp. olive oil
-1 ½ tbsp. chopped fresh basil

Instructions
1) To start out, slice your tomatos in half horizontally, and de-seed as good as you can. This will make the salad less watery and more flavorful.

2) Once the tomatos have been de-seeded, chop them up and put them in your serving bowl. Set aside.

3) In a separate (small) bowl, whisk together the balsamic vinegar, garlic clove, brown sugar, pepper, and salt until sugar has dissolved.

4) Once the sugar is dissolved, whisk in the olive oil.

5) Chop up your peaches just as you did with the tomato’s, and stir them into the dressing, as well as adding in the basil.

6) Once the chopped peaches and dressing are all mixed together properly, pour over chopped tomato’s, mix together, and serve.

I know what you're gonna ask next...Serving size. right? So let me tell you, when I did this I doubled everything for Mr. Monogram & I and it was enough for probably 6-8 reallly nice sized servings, but too much dressing. So I recommend doing it as laid out above to get 4 nice servings. And as a sidenote, let me say that this kept very well in my tupperware for leftovers the following day (read: my lunch). Just make sure you drain the dressing from the salad before storing and it will still be very tasty the following day.