British tomato, peach & mozzarella salad

A sun-drenched salad bursting with flavour. This one’s a showstopper, layered with colour, texture, and pure sunshine.

Perfect for long lunches, BBQs, or when you want something that looks beautiful with minimal effort.

Serves 2-4 (depending on hunger levels)

Prep 10 minutes

Cook 25 minutes

Ingredients

750g British tomatoes in mixed sizes, quartering the bigger ones and halving the small ones

2 – 3 donut peaches or nectarines, sliced into wedges

125g mozzarella (we use mozzarella pearls)

Fresh basil leaves, to garnish

Sourdough or warm flatbreads to accompany

For the dressing

120ml extra virgin olive oil

60ml balsamic vinegar

1 tbsp runny honey

1 small garlic clove, grated

1 tsp lemon zest

15g fresh basil, finely chopped

5g fresh oregano, finely chopped

2g fresh dill, finely chopped (about 1 tbsp)

2g fresh thyme leaves, finely chopped (about 1 tbsp)

Pinch of red pepper flakes

Salt and pepper, to taste

Method

1.       First, start with the dressing. Whisk together all the dressing ingredients in a bowl until smooth and glossy. Taste and adjust the seasoning with salt, pepper and a pinch of red pepper flakes.

2.     Next, we need to marinate the fruit. In a large bowl, toss the British tomatoes and peaches with about a third of the dressing. Let it sit for 15 minutes at room temperature or cover and chill for up to four hours.

3.     Once you’re ready to build your salad, arrange the British tomatoes and peaches in a serving bowl or on a platter, layering for colour and texture. Dot over the mozzarella, then scatter your torn basil leaves.

4.     Drizzle with the rest of the dressing, season with a little extra salt and pepper, and serve with grilled sourdough or warm flatbreads to soak up the juices.