Heirloom Tomato and Peach Salad

By mirelsonp

Recipe source: Fine Cooking | Aug/Sep 2015

Ingredients

• 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved
• 1 tsp. Dijon mustard
• 4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
• Flaky sea salt, such as Maldon, and freshly ground black pepper
• 8 medium fresh mint leaves, torn

Preparation

Step 1

In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table.