When show-off tomatoes and cling-free peaches are in season, this combo salad ticks all the boxes. The flavour combination coupled with fresh mozza cheese and the salty tang of olives shows summer at its finest.
Serving tips
It’s best to leave salmon out at room temperature for up to 30 minutes to remove the chill before cooking. This allows it to cook more evenly. The same applies to the tomato peach salad. Assemble without the arugula, cheese, and basil and drizzle with dressing. Leave at room temperature for up to an hour to fully enrich the flavours. Add remaining ingredients just before serving.