Fresh Peach & Tomato Salad

by Michele Pesula Kuegler | August 13th, 2019 | Recipes, Salads
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Fresh Peach & Tomato Salad

A simple salad that highlights local produce
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: vegetarian
Keyword: local produce, salad, summer eating
Servings: 2
Author: Michele Pesula Kuegler

Ingredients

  • 1 tomato cored
  • 1 peach pit removed
  • balsamic vinegar*
  • salt & pepper
  • 6-8 mint leaves minced

Instructions

  • Cut tomato and peach into similar sized wedges, approximately 8 per piece of produce.
  • Lay on plate, alternating peach slice, tomato slice.
  • Drizzle with balsamic vinegar.
  • Season with salt and pepper.
  • Top with minced mint.

Notes

I recommend using an artisanal balsamic vinegar, which is thick in consistency, for best results.

It’s August, which means that we are at the start of tomato season in New Hampshire. As I write this intro, I’m actually out of state for a weeklong work trip. However, when I return, I am excited to go to a local farm, buy a bunch of freshly picked produce (including tomatoes), and make some great meals at home. Although tomato was the theme when this article was originally published, this week’s theme now is peaches. Much like the tomatoes in the recipe, the peaches shine as well. Make this salad while both pieces of produce are available locally; you’ll be glad you did.

To learn more about this recipe, originally published in August 2015, keep reading.

This week’s featured ingredient is the tomato. My favorite roadside stand seems to be overflowing with these beautiful gems. As such summer is my favorite time to work with fresh tomatoes. Once they aren’t local, they lose all of their best attributes: color, smell, taste. So, as I bow down to the greatness of locally grown tomatoes, I find it difficult to transform them from their raw state. They are perfect as they are.

I pondered how to best showcase this ingredient; I knew that I wanted it to be simple. Driving back and forth on my town’s main thoroughfare, I saw a farm advertising local peaches. At that moment I knew, a composed salad of two local ingredients would be how I feature tomatoes.

With both peaches and tomatoes available freshly picked, it simply became a matter of determining what other flavors and ingredients to include. I kept this salad simple, light, and elegant. In fact, it probably is more worthy of a Tapas Monday than my weekday lunch, but that just gives me a reason to make it again. Soon.

For a heartier dish, you could serve this salad on a bed of greens and top it with some toasted pecans or ciliegine (tiny mozzarella balls). Whatever you do, don’t overdress this salad. Let the peaches and tomatoes speak for themselves.

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