- 3 heirloom tomatoes, sliced
- 3 yellow peaches, sliced
- 1.5 balls (12oz) fresh mozzarella
- 10-12 fresh basil leaves
- 1/2 a medium-large shallot, thinly sliced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic glaze (see below for a homemade recipe)
- 1/2 tsp of flaky sea salt
Homemade Balsamic Glaze - before constructing your salad, start by preparing a homemade balsamic glaze for the dressing. I always find this homemade version to taste way better than store bought, and its easy to adjust the sweetness to your preference.
Begin with a nice bottle of balsamic, you'll need at least 250-350ml for the reduction. Place this in a pot on your stove on medium heat. Once the balsamic starts to come to a boil, bring the heat down low and slowly add a 2-3 teaspoons of castor sugar to the pot.
As it reduces, the mixture with thicken slightly. Make sure to stir regularly. Avoid adding too much sugar as it will cause it to turn into a hard caramel texture.
Once the mixture starts to leave a thicker residue on the metal spoon, it is ready to be removed from the heat (this usually takes 12-16 minutes) . Pop it on a tea towel in the fridge to bring it down to room temperature.
Start by slicing your tomatoes and peaches into evenly cut wedges. Place them in a large mixing bowl.
Thinly slice your shallot and place it into the bowl.
Slowly mix in 1Tbsp of your cooled balsamic glaze to coat the mixture.
Place this into your serving bowl and layer on cut pieces of your fresh mozzarella and a few extra slices of shallot for colour.
Drizzle on more balsamic glaze and place your fresh basil on top.