In my opinion, food just doesn’t get much better than when peaches and tomatoes are in season and you can get them fresh from the farmer’s market, roadside stand or take a short trip down the highway to Oklahoma’s peach capital, Porter!
1/4 cup torn or snipped fresh basil leaves
1/4 cup extra-virgin first-cold press olive oil
1/4 cup good-quality sherry or rice wine vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
1 shallot, chopped
Dash red pepper flakes, optional if you want a little heat
Kosher salt and cracked black pepper
1 pound red grape tomatoes, halved*
1 pound yellow tear drop tomatoes, halved*
4 to 5 ripe peaches, sliced into wedges or diced
4 ounces crumbled feta cheese
4 ounces mozzarella bocconcini
1/2 to 1 small red onion, sliced into thin rings
1/2 cup toasted pecans
*Note: If you want or cannot find the yellow tear drop tomatoes, use two pounds of the red grape tomatoes or two pounds of the larger tomatoes. If using the larger tomatoes, quarter them and then slice into wedges.
Note: Since this salad gets better the longer it marinates, you might want to make it the day before.
Note: Bocconcini means small mouthfuls in Italian, and there is a bite-sized appeal to these balls of cheese. They are great served as appetizers with cherry or grape tomatoes since both foods are about the same size and shape, yet their colors and flavors balance each other. When these cheese balls are sold today, they often made from cow's milk, but bocconcini were traditionally made from water buffalo's milk in Naples, Italy. Since they are a type of fresh cheese, they are much more perishable than large blocks of mozzarella. Since bocconcini are quite perishable, it is best to use them within a few days of buying them.
P.O. Box 8 Tulsa, OK 74101-0008