Heirloom Tomato, Peach & Basil Salad

 Recipe from Green Mountain Girls Farm in Northfield.

Photography By | August 10, 2019

Ingredients

SERVINGS: 4 Serving(s)
  • Extra-virgin olive oil
  • Best-quality white wine vinegar (Artesano’s Honey Wine vinegar, white balsamic vinegar or Champagne vinegar)
  • Dijon mustard
  • Vermont maple syrup
  • 2 pounds heirloom tomatoes, mixed varieties, chopped
  • ½ to 1 pound peaches or plums, sliced thinly
  • 1 small red onion, sliced thinly
  • 1 bunch basil, torn or chopped
  • Salt and pepper
  • Arugula (optional)
  • Fresh chèvre or feta crumbles (optional)

Instructions

In a large serving bowl, mix up a vinaigrette using a 2:1 ratio of olive oil to vinegar, a dab of Dijon mustard and a drizzle of maple syrup. Add chopped tomatoes, sliced fruit, red onions and basil. Toss everything together well. Season to taste with fresh ground pepper and good-quality sea salt. Serve over arugula, if desired, and crumbled chévre or feta.

Ingredients

SERVINGS: 4 Serving(s)
  • Extra-virgin olive oil
  • Best-quality white wine vinegar (Artesano’s Honey Wine vinegar, white balsamic vinegar or Champagne vinegar)
  • Dijon mustard
  • Vermont maple syrup
  • 2 pounds heirloom tomatoes, mixed varieties, chopped
  • ½ to 1 pound peaches or plums, sliced thinly
  • 1 small red onion, sliced thinly
  • 1 bunch basil, torn or chopped
  • Salt and pepper
  • Arugula (optional)
  • Fresh chèvre or feta crumbles (optional)