Sometimes the very best dish on a brunch or dinner desk is the one made with simply two or three easy elements.
In the final, dwindling days of summer season, there’s no extra magical pairing for a contemporary, so-easy-you-can’t-believe-it salad than tomatoes nonetheless heat from the solar and tree-ripened, native peaches.
Both fruits are splendidly juicy and tremendous candy, and so they simply go collectively just like the proverbial peas and carrots. Plus, they’re straightforward to search out at your favourite farmers market when you store and eat to the season. But the very best purpose to saddle as much as this straightforward salad is its palate-awakening flavors.
Now is when tomatoes truly style like tomatoes and peaches style like peaches. Come fall, it’s again to industrially grown fruit that’s typically stunning however completely tasteless.
When procuring, search for fruit that is freed from bruises or blemishes. If you’re not making ready the salad for a day or so, it may be simply to the left of completely ripe as a result of each tomatoes and peaches will ripen in your kitchen counter. Both ought to really feel heavy for his or her measurement and neither too stable nor too smooth or swollen; peaches with shriveled pores and skin are previous. Also, elevate it to your nostril and breathe in. The fruit ought to scent splendidly aromatic — like summer season itself.
To simply take away peach pores and skin, lower a small X by means of the pores and skin of the underside of the fruit, blanche in boiling water for about 10 seconds (or run underneath a very popular faucet), then place in ice water. The pores and skin ought to slide proper off. It’s not 100% obligatory, however I additionally prefer to core my tomatoes earlier than reducing them into wedges.
While huge, stunning heirloom tomatoes are finest for this recipe, it should additionally work nicely with halved cherry tomatoes — simply ensure that they’re contemporary and summer-ripe. To make a meal out of it, contemplate including 3 cups of cubed and toasted sourdough bread to the combo to show it right into a hearty panzanella.
4 giant, ripe peaches (about 2 kilos), peeled, pitted and lower into wedges
2 kilos super-ripe tomatoes (about 4 medium tomatoes), cored and lower into wedges
1/2 cup thinly sliced crimson onion or shallots
1/2 cup good-quality balsamic vinegar
1/4 cup good-quality olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon freshly floor black pepper
1/2 cup crumbled feta or goat cheese, non-compulsory
1 cup toasted pecan or walnut items
1/2 cup torn contemporary basil
Place tomatoes, peaches and onions in a big serving bowl.
In one other small bowl, whisk collectively balsamic vinegar, olive oil, honey, salt and pepper till nicely mixed. Pour the combination over the tomatoes, peaches and onions, tossing to coat nicely.
Let the fruit marinate for 15-20 minutes. Just earlier than serving, fold in feta, nuts and basil.
Alternatively, place sliced peaches, tomatoes and onion on a big plate. Drizzle French dressing on high and permit to take a seat for 15-20 minutes. Just earlier than serving, fold in feta, nuts and basil.
— Gretchen McKay, Post-Gazette