3 heirloom tomatoes, sliced
½ English cucumber, seeded and sliced
8 oz. mozzarella pearls
¼ c. fresh basil leaves
½ red onion
1½ c. apple cider vinegar
2 Tbsp. sugar
Salt and pepper, to taste
Peach Vinaigrette Ingredients:
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1 peach, peeled and diced
2 Tbsp. Teaoli Balsamic Vinegar
2 Tbsp. water
1 Tbsp. Teaoli Extra Virgin Olive Oil
1 Tbsp. fresh basil (4-5 leaves)
Salt and pepper, to taste
1. Peel and cut red onion into thin slices. Place in a glass, ceramic, or plastic container with a sealable lid.
2. In a small saucepan, stir together apple cider vinegar, sugar, and one tablespoon salt. If desired, add 1 tablespoon black peppercorns, 2 sprigs fresh rosemary, 1 teaspoon cumin seeds, 3 whole peeled garlic cloves, 1 small hot red pepper, or 2 sprigs of fresh thyme for additional flavor. Bring to a boil, then remove from heat.
3. Pour mixture over onions until completely covered. Place lid on, let cool to room temperature, and then refrigerate for at least an hour before using.
4. Combine vinaigrette ingredients in a blender and mix until smooth. Refrigerate until ready to use.
5. Arrange the tomatoes, cucumber, pickled red onions, mozzarella, and basil on a serving plate. Season with salt and pepper, drizzle with vinaigrette, and serve immediately.
Recipe adapted from Recipe Runner.
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