A fresh and delicious salad bursting with color!
- 2 heirloom tomatoes (or I used half of four different-colored heirlooms), cored and thinly sliced
- 2 ripe peaches, cored and thinly sliced
- quarter of a red onion, thinly sliced
- 1/4 cup torn fresh basil
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic or cider vinegar
- Combine the tomatoes, peaches and red onion in a bowl and toss with the basil, olive oil and vinegar until evenly mixed. Serve immediately or cover and refrigerate up to two days.