When summer peaches and tomatoes are at their peak, they need very little fuss. Combines with creamy goat cheese, lots of fresh basil, and a quick balsamic drizzle, this salad comes together in a matter of minutes and is sure to become a regular in your summer rotation.
Serving Size: 110 g, Serves: 5
Calories: 62, Protein: 2 g, Carbs: 11 g, Fat: 1.5 g
Ingredients
- 325 g heirloom tomatoes
- 200 g ripe peaches (1 large peach)
- 75 g balsamic vinegar
- 28 g soft goat cheese
- Torn basil leaves (as much as you like!)
- Flaky salt & cracked pepper
Directions
- Dice the tomatoes and peaches and arrange them on a plate. Scatter the goat cheese and basil leaves over the top.
- Add the balsamic vinegar to a boil, lower heat to a simmer, and let it bubble until it is reduced to about a tablespoon of liquid, about 5 minutes. The vinegar should be fragrant and syrupy. Transfer the reduced vinegar to a small bowl to keep it from burning, then drizzle it over the tomato/peach mixture. Sprinkle a bit of flaky salt and cracked pepper over the top and enjoy!
- For an easy summer meal, serve this salad alongside some grilled pork or chicken thighs.
