Peach and Heirloom Tomato Salad
  • 1 large
    ripe peach
  • 3-4 small
    heirloom tomatoes, preferably different colors
  • 1/2 pounds
    green beans, ends trimmed
  • 1/4 cup
    basil leaves, cut into thin strips
  • 1 small
  • 2 tablespoons
    champagne vinegar
  • 1 tablespoon
    lemon juice, freshly squeezed
  • 6 tablespoons
    olive oil                  
    kosher salt and freshly ground black pepper
  1. For the salad:  
    Bring a medium pot of salted water to boil.  Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.  Scoop them into a large bowl of ice water.  Once they are cool, drain well.  (The salad can be made one day ahead.  Wrap them in a clean kitchen towel and refrigerate.)
  2. Cut the peach in half and remove the pit.  Cut into thin slices and add to a salad bowl.  Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.  Add the basil and drizzle with dressing (you won’t need all the dressing.)
  3. For the dressing: 
    Finely mince the shallot.  Place in a bowl or in a glass jar with a lid (my preference when making dressing).  Pour in the vinegar and the lemon juice.  Add a large pinch of salt and a few grinds of pepper.  Mix well.  Drizzle in the olive oil and whisk or shake well.  Taste and adjust seasoning as needed.

No comments:

Post a Comment