September 5, 2013
Summer is waning, with temperatures in the 70′s most days through next week. This is when the last of the peaches are being harvested and tomatoes are at their peak of flavor. Whoever came up with combining the two was a genius. I’ve paired them with a basil vinaigrette to highlight the season even more. A garnish of basil, mint, and fennel flowers adds that adorableness I love, however, if you are without, don’t worry, it will be just as delicious ungarnished.
I’m going to work on my still-life compositions. As I get more practiced with the camera and composition, I’ll include more photos of actual cooking steps. These seem to be more of a challenge for me. Make sure your peaches are dead-ripe for this salad.
Peach and Tomato Salad with Basil Vinaigrette
1 large peach, peeled and sliced lengthwise
Assortment of cherry or heirloom tomatoes, cut in half or 2″ pieces
Chopped basil to garnish
Edible flowers to garnish (optional)
For the dressing:
1 tablespoon white wine or champagne vinegar
Salt and pepper to taste
2 tablespoons finely chopped basil
3 tablespoons olive oil
Assemble the peach and tomatoes on a plate. Garnish with basil and edible flowers. Combine the vinegar, salt, pepper, and basil in a bowl. Add the olive oil in a slow stream into the vinegar, whisking constantly until emulsified. Drizzle over the salad and serve immediately.
Yield: 2 servings. May be multiplied as needed.
Hope you love this salad as much as I do.
Until next time,