My Recipe Box

Heirloom Tomato & Peach Salad


Serves 4 as a first course or side

  • by from Fine Cooking
    Issue 136

I like to start summer dinners on the patio with this simple salad. I’ve also been known to pair it with creamy burrata and crusty bread and call it lunch.

  • 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved
  • 1 tsp. Dijon mustard
  • 4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
  • Flaky sea salt, such as Maldon, and freshly ground black pepper
  • 8 medium fresh mint leaves, torn

In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table.

nutrition information (per serving):
Calories (kcal): 260, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 2.5, Protein (g): 3, Monounsaturated Fat (g): 13, Carbohydrates (mg): 20, Polyunsaturated Fat (mg): 2, Sodium (g): 350, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

Loved this. It's s keeper. Even my husband who was skeptical when he saw it loved it. My son and his girlfriend raved. Delicious and easy.

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