Tim's Heirloom Tomato, Grilled Peach and Mozzarella Salad with Pickled Blackberry Vinaigrette

September 16, 2021

Nothing says summer more than the fresh bounty you’ll find at a farmers market. I have my favorite farmers who I’ve come to know over the years, buying produce from them when it’s at its peak. The problem that I run into is buying all this great produce and then trying to find creative ways to use up all that goodness before it expires.

I want to experience as much as I can through the (sometimes brief) window when foods are available and at their best. But that is part of the charm and fun of culinary experimentation. It’s relatively easy to build salads that are simple and amazingly delicious, but it’s also fun to layer flavors and textures into something that is nothing short of show-stopping—a collection of umami, sweet and salty all on one plate. 

When heirloom tomatoes finally become available in late July, we love to buy all that we can. Different shapes, colors, sizes—all are good and create a beautiful visual when in a bowl on the kitchen counter or, better yet, sliced and placed on a bright white platter with fresh mozzarella.

This heirloom tomato, grilled peach and mozzarella salad is more than a traditional caprese. It brings together the brightness of summer all on one plate by layering a variety of tomatoes, fresh mozzarella, grilled peach halves, torn basil and pickled blackberries on a platter to share. Grilling adds another level of flavor and juiciness to summer peaches, and quick-pickled blackberries add tartness and complement the peaches. And hint: pickled blackberries are a nice addition to a cheese or charcuterie board that might get you into fall entertaining. This salad works well as a side with any grilled meat or as a hearty treat for lunch.

Find a farmers market close to you, heat up the grill, invite friends over to a socially distanced table and enjoy this salad while you can!


Heirloom Tomato, Grilled Peach and Mozzarella Salad with Pickled Blackberry Vinaigrette
Serves 4-6

Pickled Blackberries

Ingredients: 
4 black peppercorns
2 allspice berries
½” fresh ginger, peeled, sliced thin
1 small bay leaf
1 cup red wine vinegar
1 cup water
3 T sugar
1 T kosher salt
1 small shallot, quartered
1 sprig thyme
1-½ cups fresh blackberries, washed

Directions: 
  1. Lightly crush peppercorns, allspice berries and ginger; in a medium saucepan, heat vinegar, water, sugar, salt, shallot, thyme and crushed ingredients; cook just to a boil to dissolve the sugar and salt, stirring as needed.
  2. Divide the blackberries into clean glass jars with lids, leaving a small amount of space at the top of each; strain the brine over the blackberries in the glass jars; seal with lids; cool in refrigerator.
The pickled blackberries can be refrigerated for up to 3 months.

Heirloom Tomato, Grilled Peach and Mozzarella Salad

Ingredients: 
6-8 Heirloom tomatoes, large and small sizes in a variety of colors (red, yellow, orange), sliced to ½”
4 peaches, firm, halved, pitted (freestone preferred)
1 medium ball of fresh mozzarella, sliced to small half rounds
10-12 pickled blackberries (see recipe)
¼ cup fresh basil, torn
3 T extra virgin olive oil
Kosher salt and pepper to taste

Directions: 
  1. Heat grill to medium; place peaches cut side down on cleaned grill uncovered for 4 to 5 minutes (resist the temptation to reposition the peaches once on the grill—good grill marks on peaches are the result of patience—and clean grill grates); set aside.
  2. Whisk olive oil with 1-2 T of the pickled blackberry brine, a slight sprinkle of salt and small grind of pepper until emulsified.
  3. Assemble on large platter by shingling tomatoes, mixing their shapes and colors; place grilled peaches, mozzarella and pickled blackberries throughout; sprinkle with torn basil leaves; drizzle lightly with blackberry vinaigrette to taste; sprinkle with coarse salt and ground black pepper to taste.

Tim Gant
VP, Creative Director

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