This Tomato Peach Salad features summer tomatoes and peaches at their peak juiciness and sweetness. There’s nothing more delicious than freshly picked tomatoes and peaches in the summertime. Each Saturday, I look forward to our local farmer’s market. Although this year we have limited vendors and we can’t handpick our own fruits and vegetables, I feel incredibly grateful that our local farmers are offering their best produce each weekend.
The last four months, I’ve been ordering our groceries from a wholesaler. The advantage of doing this is that I have access to restaurant quality products. Recently, I bought a restaurant meal kit from a Michelin star restaurant in New York City. The kit included a delicious tomato peach salad with feta cheese and purple basil. The tomatoes and peaches were perfectly ripe.
This salad was comprised of both fresh, raw tomatoes and peaches, as well as some demi-sec (semi-dried) tomatoes and peaches that had been marinated in a vinaigrette.
I recreated my own version of this simple, but incredibly delicious salad today. The key is to use farm fresh ripe tomatoes and peaches, the finest extra virgin olive oil, aged sherry or balsamic vinegar you can find, and fresh basil and mint leaves. I used a little of both aged sherry and aged balsamic vinegar. A pinch of sugar accentuates the sweetness of the tomatoes and peaches, but is completely optional.
This summer, I have been growing a few heirloom tomato plants and lots of fresh herbs, which have been such a gift in the kitchen. All I have to do is walk out to my kitchen patio and harvest whatever I need. There’s nothing fresher!
Summer Tomato Peach Salad
- 4 tomatoes
- 4 peaches
- 6 cherry tomatoes halved
- 3 teaspoons extra virgin olive oil
- 3 teaspoons aged sherry vinegar or aged balsamic vinegar
- pinch of sugar
- salt and pepper to taste
- 3 tablespoons feta cheese crumbled
- fresh basil leaves cut into chiffonade
- fresh mint leaves cut into chiffonade
Preheat oven to 300 degrees.
Cut 2 tomatoes and 2 peaches into wedges. Place on foil lined baking sheet. Drizzle with 1 teaspoon olive oil. Roast for 45 minutes.
Transfer roasted tomatoes and peaches to a bowl and drizzle with a teaspoon of vinegar and add a pinch of sugar.
Just before serving, cut remaining 2 tomatoes and 2 peaches into wedges. Cut cherry tomatoes in half. Season tomatoes with a little salt and pepper. Let sit for a few minutes. Then toss gently with peaches with 1 teaspoon of vinegar and 1 teaspoon of olive oil.
Arrange on serving plate. Add roasted tomatoes and peaches, along with any juices. Sprinkle crumbled feta cheese on top. Drizzle remaining teaspoon of vinegar and olive oil.
Garnish with basil and mint.
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