This light and healthy dish combines some of our favorite late summer ingredients – peaches, tomatoes and basil with a bright dressing made of zesty Blood Orange Olive Oil and rich Pomegranate Balsamic. Enjoy on some freshly toasted bread, or by itself!

I N G R E D I E N T S :

• 2 medium, ripe, heirloom tomatoes
• 1 very ripe Palisade peach
• 8 ounces of fresh Burrata cheese
• 1/3 cup Rocky Mountain Olive Oil Blood Orange Olive Oil
• 1 Tablespoon lemon juice
• 1 Tablespoon Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
• 1 Tablespoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon kosher salt
• ½ teaspoon of black pepper (or less, to taste)
• 1/3 cup fresh basil leaves

I N S T R U C T I O N S :

 Wash the tomatoes, peaches and basil. Then, slice the tomatoes and peaches into thin slices and place them on a serving tray or large plate.

Tear the Burrata into one-inch pieces and scatter them on top of the tomatoes and peaches.

Mix the dressing by combining the olive oil, lemon juice, pomegranate balsamic vinegar, Dijon mustard and honey in a small bowl and whisk until fully mixed.

Pour dressing over tomato salad. Sprinkle salt and pepper over the top and garnish salad with the basil leaves.

Enjoy!