Tomatoes: 2, large
Cherry tomatoes: 8
Peaches: 2
Red onion: 1/2, small
Olive oil: 50ml
Sumac: 2 tsp
Red wine vinegar: 2 tbsp
Honey: 1 tbsp
Mozzarella: 1 ball
Fresh basil: 20g
Pine nuts: 3 tbsp
Salt
Black pepper
This flavoursome salad showcases summer produce at its best and is a simple to prepare dish for your next al fresco gathering
Thinking of tomatoes as a fruit really opens up how you use them. Here, we’ve got a classic combination of summer stone fruits with tomatoes and soft cheese. It's more of a formula than a recipe – you could swap out loads of ingredients and it will still be light, fresh and delicious.
How to make tomato summer salad
Roughly chop the tomatoes into 2-inch chunks, season generously with salt and set aside. Cut the peaches into similar-sized pieces and add them to a large mixing bowl, along with the tomatoes.
Finely slice the red onion, place it in a small bowl of cold water and set aside.
In a small bowl, mix the olive oil, honey, red wine vinegar and sumac with a pinch of salt and a few grinds of black pepper.
Add the dressing to the tomatoes and peaches, along with the basil, pine nuts and red onion, and mix well. Taste and add salt or more vinegar if you like.
Tear half of the mozzarella into 2-inch chunks, put them on your serving plate and season each piece with a few flakes of salt. Top with half the tomatoes and peaches, then repeat with a second layer of mozzarella and the remaining fruit. Finish by drizzling over any remaining dressing and a few grinds of black pepper.
