I started by slicing half of the red onion (very thin) and then putting in cold water in the fridge. This was a tip from my friend.
The dressing is basically lemon juice, olive oil, salt and pepper. The recipe has you drizzle with olive oil at the end, but I used it as the marinade up front.
I'll admit it, not all the peach slices made it into the bowl.
The tomatoes are from my CSA (community supported agriculture) and deep red and so sweet.
I added the slice red onions then poured the dressing over it all. I let it marinate while I did other things in the kitchen.
Before serving, add fresh mozzarella and ribbons of basil.
Because I let the peaches, tomatoes, and onions macerate for awhile, there was a lot of juice. Good thing I used a bowl!
Peaches/Tomatoes/Mozzarella/Basil Summer Salad
1 Medium or two small tomatoes, in thin slices, or as many as you like, really
1/2 small red onion, in thin slices
Olive oil
Juice of 1 lemon
1 tsp kosher salt
2 Tablespoons olive oil
A few grinds of coarse black pepper
Fresh mozzarella slices
Several fresh basil leaves
Slice the red onion and place in a bowl with water, and put the bowl in the fridge to chill.
Slice the peaches and tomatoes into thin slices.
Juice a lemon and whisk in 2 tablespoons of olive oil, 1 teaspoon of kosher salt and a grind of black pepper.
Drain the red onions and add to the peaches and tomatoes in a bowl. Pour the dressing over them and let it all marinate while you do other things. The fruit will release a lot of juice the longer it sits! You could use less dressing, or just enjoy the juice.
Create a chiffonade by rolling the leaves of basil together and slicing into thin ribbons.
To serve, add fresh mozzarella to the bowl and sprinkle the ribbons of basil over the top.