Peach, basil and tomato salad with balsamic vinaigrette
2 tbsp(s), extra virgin
2 tsp(s), minced
¼ pinch, freshly ground
1 large, beefsteak, ripe but firm, cut into wedges
6 cup(s), baby variety
2 large, ripe but firm, sliced
Whole milk ricotta cheese
¼ cup(s), crumbled
¼ tbsp(s), leaves, torn
- In a medium bowl, combine oil, vinegar, shallots, salt and pepper; add tomato and toss to combine. Let stand 5 minutes for flavours to blend.
- Place arugula in a serving bowl; spoon tomatoes and dressing over top. Top with peaches, cheese and basil; toss gently to coat. Yields about 500ml (2 cups) per serving.