Peach and Tomato Salad
By Christie MorrisonPublished on April 6, 2015
Yield
Serves 4 to 6
Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch-thick wedges, and wedges halved crosswiseSalt and pepper 3 tablespoons extra-virgin olive oil, plus extra for drizzling2 tablespoons cider vinegar ½ teaspoon grated lemon zest plus 1 tablespoon juice1 pound ripe peaches, halved, pitted, cut into ½-inch-thick wedges, and wedges halved crosswise1 shallot, sliced into thin rings⅓ cup fresh mint leaves, torn
Before You Begin
Perfectly ripe peaches and tomatoes are essential to this recipe.
Instructions
- Combine tomatoes and 1/2 teaspoon salt in bowl and toss to coat; transfer to colander and let drain in sink for 30 minutes.
- Whisk oil, vinegar, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add peaches, shallot, and drained tomatoes to dressing and toss gently to coat. Season with salt and pepper to taste. Transfer to platter and sprinkle with mint. Drizzle with extra oil. Serve.
Yield
Serves 4 to 6Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch-thick wedges, and wedges halved crosswise
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 tablespoons cider vinegar
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound ripe peaches, halved, pitted, cut into ½-inch-thick wedges, and wedges halved crosswise
1 shallot, sliced into thin rings
⅓ cup fresh mint leaves, torn
Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch-thick wedges, and wedges halved crosswise
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 tablespoons cider vinegar
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound ripe peaches, halved, pitted, cut into ½-inch-thick wedges, and wedges halved crosswise
1 shallot, sliced into thin rings
⅓ cup fresh mint leaves, torn
Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch-thick wedges, and wedges halved crosswise
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 tablespoons cider vinegar
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound ripe peaches, halved, pitted, cut into ½-inch-thick wedges, and wedges halved crosswise
1 shallot, sliced into thin rings
⅓ cup fresh mint leaves, torn
Why This Recipe Works
The key to this salad is choosing the best peaches and tomatoes; there’s no substitute for ripe, sweet, in-season fruit. Salting and draining the tomatoes helps concentrate the flavors by removing excess liquid that waters down the salad. We balance the naturally sweet fruit with acidic cider vinegar, lemon juice, and lemon zest in the dressing. Thinly sliced shallot keeps the salad on the savory side, and torn mint leaves add a fresh, herbal note.
Before You Begin
Perfectly ripe peaches and tomatoes are essential to this recipe.
Instructions
- Combine tomatoes and 1/2 teaspoon salt in bowl and toss to coat; transfer to colander and let drain in sink for 30 minutes.
- Whisk oil, vinegar, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add peaches, shallot, and drained tomatoes to dressing and toss gently to coat. Season with salt and pepper to taste. Transfer to platter and sprinkle with mint. Drizzle with extra oil. Serve.
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