This, my friends, is seasonal eating at its best. Heirloom tomatoes are always so beautiful, and when prepared during the peak of season, in a simple summer salad, their rich flavors really shine through. While I love a classic tomato and mozzarella salad, and I’m always up for an heirloom tomato tart, this summer I began recipe testing for a new way to enjoy my favorite summer fruit.
Enter my heirloom tomato salad with fresh grilled peaches, mustard quinoa, with a sweet balsamic vinaigrette. As either a side dish or as a main entree by itself, this dish will quickly become a mainstay on your summer entertaining menu.
A few things to think about when pulling together this seasonal salad; I always use a mix of heirloom tomatoes, regular red tomatoes on a vine, and red and yellow cherry tomatoes. This variety ensures that each bite bursts with a different heirloom tomato flavor. I also include sliced peaches that I’ve grilled for 1-2 quick minutes for an extra punch, and a spicy mustard-and-quinoa mixture for a little carby substance. Also the tang of the mustard balances out the sweetness of the balsamic vinaigrette. And of course I couldn’t have an heirloom tomato salad without a little fresh basil and shaved parmesan (I use a vegetable peeler for the best parmesan shavings, I also love this parmesan knife if parm is your thing!). And that’s it! The easiest, under 30 minute seasonal summer salad you’ll make season after season. Truly, MKR
- Mix of heirloom tomatoes, regular red tomatoes on a vine, and red & yellow cherry tomatoes
- 2-3 fresh peaches
- 1/2-1 cup of dry quinoa (I used multi-color grain quinoa)
- 1 jar of grainy, spicy mustard
- Vinaigrette of choice
- Fresh basil and parmesan to garnish
- Make 1/2-1 cup of dry quinoa per directions on the box.
- Meanwhile, grill peaches for 1-2 minutes.
- After quinoa is made, infuse the grains with a whole jar of grainy, spicy mustard.
- Slice your heirloom tomatoes and red tomatoes into 1/4 inch pieces. Cut your red and yellow cherry tomatoes in half. Arrange all tomatoes on a plate.
- After peaches are grilled, let them cool before adding them to the heirloom tomatoes.
- Drizzle vinaigrette on top of tomatoes (leaving some to serve additionally on side).
- With an ice cream scoop, add scoops of cooked quinoa with mustard throughout the salad.
- Add fresh basil and freshly shaved parmesan to garnish.
This looks absolutely delicious, I can’t wait to try it! Grilled peaches are heavenly 🙂