So I am essentially reposting this recipe from Penny De Los Santos blog (which is a pretty awesome food and photography blog), which feels lame since this is my first real post. However, this is just too good to not mention. Not only does this dish look beautiful on the plate– it’s so easy and fast to whip up. Certainly a must do for any beginner cook looking to do something simple yet sophisticated. And don’t scrunch your nose at the ingredients– they may sound like an odd combination but trust me it works. Especially great in late summer when peaches and tomatoes are in season and cheap.
I am not a huge fan of strong tomato flavor so I would add a bit more peaches than tomatoes. You can really make this to your flavor preferences, but I would say one tablespoon of fresh basil (don’t even try to do dried) to three cups of peach/tomato. Drizzle on as much dressing as you see fit and store any leftover dressing in the fridge; should keep up to a couple weeks. Note: don’t prepare this more than 20min ahead of serving. You’ll want to let the juices and flavors mix together, but if you wait too long it’ll get all soggy.
Ingredients for Dressing
- 1/4 cup balsamic vinegar
- 1-2 teaspoons dark brown sugar, optional
- 2 cloves chopped garlic
- pinch of salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 teaspoon of dijon mustard
Lemme know how it goes.