It's that time of year, your local grocery store and farmer's markets are free-flowing with plump, juicy stone fruits: peaches, cherries, plums, apricots and nectarines (woohoo!). This is my absolute favorite time of year to stock up on fruit and as a result, my kitchen is currently overflowing with peaches!
The bf and I are always looking for fun salads and new ways to use all of the extra food we have around the house. The ingredients in this salad include many items that I always keep stocked so I thought this would be the perfect recipe to try this weekend.
PEACH, TOMATO and MINT SALAD
- 1/2 small red onion (about 2 oz.)
- 1 Tbsp balsamic vinegar
- 2 lb heirloom tomatoes (a mix of sizes and colors is nice)
- 1 lb ripe peaches
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp orange juice
- 1 tsp soy sauce
- 1/2 tsp finely grated lemon zest
- 1/4 tsp kosher salt
- 1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
Place the diced onions in the balsamic vinegar and set aside.
If the tomatoes are not fleshy, core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.
Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl.
Whisk together the olive oil, 2 Tbs. orange juice, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Whisk in the balsamic vinegar and onions.
Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the salad and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs.