I love using the herbs from my own little organic garden, and there’s nothing easier than making yourself a refreshing salad, when it’s too hot to cook.
*yields one portion
1 peach, sliced
1 large tomato, sliced
1 zucchini, thinly sliced
2 tbsp shallot, coarsely chopped
Small handful of mixed fresh herbs from your own organic garden (basil, cilantro, sweet marjoram, oregano)
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt & Pepper
Mix all the ingredients in a medium size bowl, until evenly coated in oil and vinegar. Serve.
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