1 T. pitted and very finely chopped oil-cured black olives
2 lbs. heirloom tomatoes, cut into bite-sized pieces
1 lb. peaches (about 3), cut into bite-sized pieces
Kosher salt and freshly ground black pepper
1 T. thinly sliced fresh basil leaves
3 oz. cold soft goat cheese
Texas Peach & Tomato Salad with Goat Cheese Directions
In a large bowl, whisk together the oil, vinegar, and olives. Add the tomatoes and peaches, season with salt and pepper, and toss gently to coat.
Divide the mixture among plates. Scatter over the basil and finely crumble the goat cheese on top. Spoon over any remaining vinaigrette from the bowl and serve.