Serves: 4
Prep time: 10 mins
Total time: 10 mins
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.
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 (Halaby)
- 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/finely) (Alcantar Organic Farms)
Instructions
Prepare the salad
- 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
- 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.
- Whisk in the olive oil until emulsified. Add the shallots and ground pepper.
- 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.
Visit Sherman Oaks Farmers Market | Every Tuesday from 3pm to 7pm
