Ingredients

• 2 pcs. Peach
• 2 pcs. Oxheart tomatoes (ripe)
• 4 pcs. Cherry tomatoes
• 40g balsamic vinegar (slightly sweet)
• 2 tbsp Filona cream cheese nature
• 1 lemon
• 10g parsley
• 5g peppermint (to garnish)
• Pepper, salt

How it’s done

Step 1:
Prepare the peach: Wash the peach, remove the stone and cut into slices (the peaches do not have to be ripe).

Step 2:
Glaze the peaches: Heat the olive oil in a pan and fry the slices until lightly browned. Deglaze with a slightly sweet balsamic vinegar.

Step 3:
Cut the tomatoes: Wash the beautifully ripe oxheart tomatoes and slice as thinly as possible. Also wash and quarter the cherry tomatoes.

Step 3:
Salad base: Arrange the tomato slices and peach wedges on a large plate or shallow salad bowl. Spread the halved cherry tomatoes in between.

Step 4:
Herb dip with cream cheese: Mix the cream cheese with the lemon zest, parsley and lemon juice. Season well with salt and pepper.

Step 5:
Serve: Spread the herb dip on the plate as a base, top with tomatoes and peaches. Sprinkle again with salt and olive oil and garnish with parsley and mint.