Peach Tomato and Mozzarella Salad

Just when I decide that peaches and tomatoes go together, the NYT comes up with their version! Though my recipe is way simpler.  And that's okay. 

Heirloom tomatoes deserve special treatment. Luscious peaches even more so. Pairing them in a salad is a no brainer. Add some hand shredded Buffalo mozzarella. Spice it up with a chile vinaigrette. A handful of fresh basil gives it a herbal flavor.  When you have star power ingredients, you have a stellar salad. 

PEACH TOMATO AND MOZZARELLA SALAD

Serves 4 

2 large Peaches

1 Large Beefsteak Tomato

3-4  Buffalo Mozzarella  slices

2 tablespoons Extra Virgin Olive Oil

1+ 1 teaspoon coarse Chile  Powder

1 tablespoon Lemon Juice

1/4 teaspoon Kosher salt

Several grinds of Black Pepper 

Basil leaves

Cut peaches into 1/4"  slices and place in a bowl.

Cut tomato into bite size chunks and add to peaches. 

Shred mozzarella with your hands and drop it over the fruit. 

Sprinkle 1 teaspoon of chile powder, a little Kosher salt and fresh ground pepper over fruit. 

Whisk olive oil, lemon juice, remaining chile powder, salt and pepper in a bowl. 

Drizzle dressing over fruit. 

Scatter basil leaves over salad. 

Toss and serve. 

 There isn't a better way to use my fork!

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