3 to 4 ripe peaches, peeled and sliced

3 to 4 ripe tomatoes, peeled and sliced

1 cup fresh basil leaves, julienned

In a medium bowl, toss peaches, tomatoes, and basil together. Cover and refrigerate until ready to use.


¼ cup balsamic vinegar

1 tablespoon honey

1 medium shallot, minced

1 teaspoon Dijon mustard

½ cup extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

In a small bowl, whisk all ingredients together. Check seasonings and adjust as needed. When ready to serve, remove peach salad from refrigerator and gently toss with dressing. Serve immediately.

Yield: 4 servings