Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, (about 1 1/2 pound)
3 large red tomatoes, (about 2 pounds)
3 large yellow tomatoes, (about 2 pounds)
1 1/2 cups cherry tomatoes, (about 10 ounces)
2 small inner celery stalks, peeled to remove strings and cut into 1/4-inch pieces
1/4 cups fresh mint leaves, plus sprigs for garnish
Preparation
Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.
Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.
