Peach and Heirloom Tomato Salad Recipe

In jar or medium bowl, combine vinaigrette ingredients well (oil, lemon juice, balsamic vinegar, thyme, salt, and pepper). Taste the dressing. If you want to add additional seasonings do this now to finish the vinaigrette. Store in fridge until you’re ready to dress the salad, right before serving.

If you prefer the skin off the peaches (some varieties we love the skin left on and others, not so much), cut a light score in the skin then briefly poach the peaches for about 20-30 seconds. The skin should just slip off. Pit and slice the peaches. Cut the tomatoes into slices or wedges.