Summary

Ingredients

• 500 g tomato (s), aromatic variety
• 4 peach (s), white, preferably vineyard peaches
• 1 bunch spring onion (s)
• Rocket, or basil
• sea-salt
• Black pepper from the mill
• 4 tablespoon vinegar, mango balm
• 2 tablespoon oil, (hazelnut oil)
• 2 tablespoon olive oil, best quality
• some mustard

Print Recipe Pin Recipe

Instructions

1. Peel the skin of the peaches, wash the tomatoes. Cut both into cubes of roughly the same size. Cut the spring onions into thin rings and fold in. Mix vinegar, oil, salt, pepper and mustard into a dressing and fold in. Just before serving, roughly cut the rocket or basil (which you prefer, it fits both) and fold in or sprinkle over it.
2. Tip for serving: If you want to serve the salad on plates, you can put the tomatoes in slices and put the peaches, cut into small cubes, with the dressing on top. In this case, rocket or basil are only roughly plucked or left whole and placed on top.