Tomato & Peach Salad with Basil & Mint

What a better combo than fresh peaches and tomatoes? They are peak seasonal beauties! The colors alone in this dish are show stoppers, but the flavors are where it really hits home! The tartness from the tomatoes and the sweetness of the peaches are a match made in heaven. I like to serve this salad alongside grilled halibut or shrimp and it’s time perfection for dinner. I purchased the ingredients for this recipe at the Sherman Oaks Farmers Market!

Serves: 4
Prep time: 10 mins
Total time: 10 mins

Ingredients

• 1 1/2 lbs. tomatoes – a variety of sizes and colors (Alcantar Organic Farms) 
• 2-3 large, ripe peaches (Arnett Farms) 
• 1 tbsp white balsamic vinegar (Gourmet Blends at our Calabasas location)
• 1/2 tsp finely grated lemon zest (Arnett Farms) 
• 1 tsp lemon juice (Arnett Farms) 
• 1/4 tsp kosher salt (Nordic Catch at our Calabasas location)
• 1 tsp honey (LSG Honey)
• 2 tbsp extra-virgin olive oil (Verni Halaby Farm) 
• 1 small shallot, finely minced (Alcantar Organic Farms)
• 1/4 tsp freshly ground pepper
• 1/3 cup lightly packed whole small mint and basil leaves (or large ones cut into chiffonade) (Alcantar Organic Farms) 

Instructions

• Cut the larger tomatoes into large, evenly sized pieces of about 1″, removing the core as you go. Cut the cherry or grape tomatoes in half or into quarters as size dictates. Put all of the tomatoes into a large shallow serving bowl.
• Slice the peaches off the pit into wedges, and chop further if needed, depending on the size of the peaches. Add the peaches to the bowl.

Prepare the Dressing

1. Whisk the white balsamic vinegar, lemon juice, lemon zest, and 1/4 tsp. salt and let sit for a few minutes to let the salt dissolve.
2. Whisk in the olive oil until emulsified. Add the shallots and ground pepper.
3. Pour the dressing over the tomatoes and peaches. Add half of the herbs, adjust the salt if needed, and toss gently but thoroughly. Before serving, toss again and sprinkle with the remaining herbs.

Sherman Oaks Farmers Market
Every Tuesday from 3pm to 7pm

Servings: 4 cups Prep Time: 15 minutes Cooking Time: 6 weeks

If you don’t have any apple cider vinegar at home- you can easily make some and use it for months to come. The process is easy, but does require some patience for the end result. You can use apple cider vinegar in cooking, baking, dressings and as a household cleaner!

Ingredients

• 6 to 8 organic apples, cored & peeled (Nicholas Family Farms Organic Produce)
• 2 tbsp sugar 
• Water to cover

Instructions

1. After you use the apples to make an apple treat, place the cores and peels in a large jar. I use a 4-cup mason jar, but you can adjust the size of the jar according to the amount of apple scraps you’re using.
2. Cover the scraps with water and stir in the sugar.
3. Place a paper towel or a piece of butter muslin on top of the jar, and secure it with a band. (A coffee filter would work as well.)
4. Let the mixture soak for 2 weeks at room temperature (I use the back of a cabinet shelf), and then strain out the liquid. Discard the solids, which can be composted at this point.
5. Return the liquid to the jar and cover it again with a paper towel or butter muslin and band. Leave it for 4 more weeks, stirring daily.
6. Taste the vinegar and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the large jar for a little while longer, checking every few days.