Fruity summer salads make me so happy. How can one not be happy with this fresh colourful mix of ingredients.

Make this salad when the season’s fruit is at it’s best. Use a combination of lettuces that have different textures and flavours. Mix a tender buttery lettuce with something more peppery for variety which makes for a lovely base for the salad once it’s topped with summers best produce. 

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Peach Tomato Salad with Raspberry Vinaigrette

Course Salad

Ingredients

For the Salad

• 1 cup cherry tomatoes, cut into wedges
• 2 medium peaches, sliced
• ¼ cup raspberries
• Handful fresh peas
• 150 g fresh mozzarella, torn
• 10 fresh mint leaves
• 1 tsp dill
• 1 tsp fresh thyme, chopped
• 10 cups mixed lettuce, torn

For the Raspberry Vinaigrette

• 4 tbsp raspberry vinegar
• 1 tsp honey
• 1 tsp whole-grain mustard
• ¼ tsp ground pepper
• ¼ cup kosher salt
• ¼ cup olive oil

Instructions

For the Raspberry Vinaigrette

• 
Whisk vinegar, honey, mustard, pepper and salt in a large bowl. Slowly whisk in oil to combine.

To Assemble the Salad

• Add the lettuce and herbs to the bowl and gently toss to coat. 
Arrange the lettuce on a serving platter. Save any extra dressing.
• Place the tomatoes, peaches, raspberries and peas over the lettuce.
• Tear the mozzarella and place on the salad.
• Drizzle the remaining dressing over the salad and serve. Adapted form an EatingWell recipe.