Quick Side Italian

Peach, mozzarella and tomato insalata

Name: Peach, mozzarella and tomato salad recipe
Yield: 8
Cuisine: /italian
Ingredients: 5 ripe ox-heart tomatoes, cut into rough wedges; 5 ripe peaches, stone removed, cut into rough wedges; 2 large buffalo mozzarella, drained, torn; 40.00 ml shredded basil leaves; 2 large vine-ripened tomatoes, halved; 40.00 ml red wine vinegar; 40.00 ml extra virgin olive oil; 1 small garlic clove, crushed

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by delicious. team

delicious. team

Jan 20, 2025

"Extremely ripe peaches and big juicy ox-heart tomatoes are the kind of produce you need for this vibrant summer salad. Vendemmia (grape harvest) in Italy starts at the end of summer, when the grapes are bulging on the vines. Coincidentally, late summer tomatoes and stone fruit are also bursting with flavour, making this the perfect antipasti for the harvest menu." - Annie Conley

This recipe is by Annie Conley

5 ripe ox-heart tomatoes, cut into rough wedges
5 ripe peaches, stone removed, cut into rough wedges
2 large buffalo mozzarella, drained, torn
2 tbs shredded basil leaves

Dressing

2 large vine-ripened tomatoes, halved
2 tbs red wine vinegar
2 tbs extra virgin olive oil
1 small garlic clove, crushed

Method

1.

To make dressing, coarsely grate vine-ripened tomatoes over a large bowl. Discard skin. Strain tomato flesh over a jug through a fine sieve, pushing with a spoon to get the maximum juice. Discard pulp. You should have about 150ml tomato juice. Add vinegar, oil and garlic. Season to taste and stir to combine. Stand at room temperature for 20 minutes before using for flavours to develop.
2.

Meanwhile, place ox-heart tomatoes in a bowl. Season well with salt flakes and toss to coat. Stand at room temperature for 20 minutes before using to draw out moisture and concentrate flavour.
3.

To serve, arrange peaches and ox-heart tomatoes on a large platter and scatter with mozzarella. Just before serving, spoon over dressing and scatter with shredded basil.