I have seen recipes for peach and tomato salads in Italian cookbooks but always dismissed them because I thought it sounded odd. This week I had some beautiful yellow cherry tomatoes and a big bunch of fresh thyme in my CSA bag from La Nay Ferme. I also had ripe yellow and white peaches on the counter, so I attempted this salad with the end of summer produce and a splash of balsamic vinegar. It was so light and refreshing that I wish I had come to it sooner in life. It is both sweet and savory, a balanced and winning combination.
End of Summer Salad with Peaches, Tomatoes and Thyme
2-1/2 c. spring greens, rinsed and drained
2 Tbsp. sliced or chopped red onion
1 medium yellow peach, peeled and sliced
1 medium white peach, peeled and sliced
1 (8 oz.) container fresh mozzarella balls, cut into wedges and lightly salted before adding to salad
1/2 c. chopped red and yellow cherry tomatoes, lightly salted before adding to salad
4 sprigs of fresh thyme
1/8 tsp. fine sea salt
1/8 tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil
1/4-1/2 tsp. balsamic vinegar
Combine greens, red onion, peaches, mozzarella and tomatoes in a salad bowl. Strip the thyme leaves off the stem and add them to the salad. Sprinkle with salt and pepper. Toss together. Drizzle with olive oil and vinegar. Toss. Serves 4.