In Season A TASTE OF TOMATO & FRESH HERBS story & photography by STELLA FONG
WINTER, SPRING, SUMMER AND FALL.
Each season comes with its own distinct flavor and its own unique fruits and veggies to savor. As many look to tap into the bounty
of local producers, we introduce you to In Season, a space for recipes that use ingredients that are fresh off the vine or fresh picked to enjoy. ✻
cherry tomato pesto salad
with peaches & mozzarella serves 4 to 6 During the summer, tomatoes and basil are the perfect partners in all things delicious. As these two come into season, peaches are also in their prime. The combination is magic. For variety, substitute the basil pesto with spinach caper pesto, kale olive pesto and spinach cilantro lemon pesto. Then feel free to substitute nectarines, blackberries or cherries for the peaches in this salad. The dressing can also be tossed with lettuce, arugula or even apple slices. Summer abounds with produce, so bring it all into this salad bowl.
INGREDIENTS FOR THE DRESSING 2 T. basil pesto 2 T. white vinegar 3 T. extra-virgin olive oil 1 t. honey Salt, to taste INGREDIENTS FOR THE SALAD 10 ounces cherry tomatoes, halved 2 peaches, peeled, cut into 1-inch chunks 6 ounces fresh baby mozzarella cheese balls (bocconcini or ciliegine), drained 1 bunch fresh basil leaves, about 20 leaves ½ cup shaved Parmigiano-Reggiano PREPARATION
In a small bowl, combine dressing ingredients. Place tomatoes, peaches and mozzarella on a large plate. Drizzle with dressing. Garnish with basil leaves and cheese. Serve immediately. 100
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