Whisk together balsamic vinegar, minced garlic, brown sugar, olive oil, and salt. Stir in diced peach and chopped fresh basil. Spoon over sliced heirloom tomatoes; top with crumbled goat cheese and chopped toasted pecans. Sprinkle with freshly ground pepper to taste.
This is one of my all time favorite summer time salads! The flavors blend in a surprisingly wonderful way. I use a goat cheese from Cherry Glen in Maryland called Monocacy Crottin - it is a crumbly goat cheese that adds texture to the other ingredients. Would recommend this recipe!
I made some changes to this salad and dressing, but followed the basic structure of it. I use fresh mozzarella instead of goat cheese and for the dressing I used apple cidar vinegar instead of white basalmic. It is a family favorite espeically since peaches and tomatoes are in season. I chop up my tomatoes and the longer I let the salad sit in the dressing, the better it tastes - like a good salsa or relish. I plan on making it as long as I can get fresh produce. Great salad.
I saw this recipe and had to try it. It sounded so unusual. I substituted feta for the goat cheese because that is what I had in the house. My husband and I loved the salad. I have left over dressing that I am going to use tomorrow night with more tomatoes and lettuce. I can't wait to have it again and I also can't wait to take it to an occasion.
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