Description
A fresh and vibrant heirloom tomato salad featuring juicy stone fruits, creamy mozzarella balls, and a flavorful dressing of extra virgin olive oil and balsamic glaze, garnished with flaky sea salt, black pepper, and fresh herbs. Perfect as a light appetizer or side dish for warm weather meals.
Ingredients
Scale
Salad Ingredients
- 3 heirloom tomatoes
- 2 pieces of stone fruit (nectarine, peach, or apricot)
- 6 ounces small mozzarella balls (like Bocconcini)
- 1/4 cup fresh herbs (like basil, mint, or oregano)
Dressing & Seasoning
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Slice the ingredients: Using a sharp knife, carefully slice the heirloom tomatoes, stone fruit (nectarines, peaches, or apricots), and small mozzarella balls into bite-sized pieces suitable for a salad.
- Assemble the tomatoes: Arrange the sliced heirloom tomatoes evenly in a large serving bowl or on a platter to create the base of the salad.
- Add the stone fruit: Incorporate the sliced stone fruits into the bowl with the tomatoes, mixing gently to combine the flavors and colors.
- Incorporate the mozzarella: Nestle the sliced mozzarella balls among the tomatoes and stone fruits, ensuring even distribution for creamy bursts in every bite.
- Season and dress: Sprinkle the salad with flaky sea salt and ground black pepper. Drizzle the extra virgin olive oil and balsamic glaze evenly over the top. Add the fresh herbs to finish.
- Serve or marinate: Serve the salad immediately for a fresh crunch or allow it to marinate for 15 minutes to let the flavors meld and the tomatoes soften slightly in the dressing.
Notes
- Choose ripe, flavorful heirloom tomatoes and stone fruits for the best taste.
- Fresh herbs like basil, mint, or oregano add a bright, aromatic touch; feel free to mix or substitute according to preference.
- For a vegan option, substitute mozzarella with plant-based cheese, or omit entirely.
- The salad can be prepared ahead and refrigerated for up to 2 hours, but add dressing just before serving to maintain freshness.
- Use a sharp knife to avoid crushing the soft ingredients while slicing.
