Hi everyone! My name is Claire Dieterich from For the Love of Gourmet and I’m thrilled to be guest posting on Katie’s blog! Katie graduated a year ahead of me on West Point and we’ve followed each other on social media since. I live just outside of Seattle with my husband, Kevin, and our two adorable sons, Lleyton and Easton. After my time in the Army, I spent about a year and a half in corporate America before deciding to stay home with our kids and start my food blog. I absolutely LOVE to cook and am in the kitchen for a few hours every day, testing new recipes or returning to old favorites. When I’m not in the kitchen, I’m exploring the beautiful Pacific Northwest with my boys and frequently run on the trails there. I’m an ultra marathon runner and have run races as long as 135 miles. Nothing tastes as good as a home-cooked meal after a long race! I also love to hike and snowboard. We live about 45 minutes from Mt. Rainier and there’s no shortage of activities that you can enjoy in the mountains.
I was so excited that Katie asked me to guest post on her blog during her maternity leave. She is such an inspiration! I’m hoping that someday her cute little family will be stationed at Joint Base Lewis-McChord here in Washington 🙂
Today I made for you this easy and delicious tomato and peach salad. When you can get the freshest, ripest tomatoes in the summer, they belong together in a recipe like this. A simple vinaigrette really lets the summer produce shine, and paired with creamy mozzarella, crunchy almonds, and sweet basil, it’s a dish that you’re sure to go back to again and again.
This dish is perfect as a summer starter or side to grilled meat, but can also be enjoyed as a lighter meal. Leftovers are best stored with the salad and dressing kept separately.
- 2 cups halved cherry or grape tomatoes
- 4 large peaches, sliced
- 3/4 cup sliced almonds
- 1/2 cup basil, cut into ribbons
- 8 oz. fresh mozzarella, cubed
- 1/4 cup balsamic vinegar
- 3 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Preheat oven to 350 degrees and spread almonds on a rimmed baking sheet. Bake for 7-10 minutes, stirring halfway, until toasted and fragrant.
- In a large bowl, combine tomatoes, peaches, mozzarella, and basil.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Serve salad drizzled with balsamic vinaigrette and topped with toasted almonds.
- Leftovers are best stored with the salad and dressing kept separately.