Tomato Peach Salad | CUESA

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Tomato Peach Salad

Source:

Joyce Goldstein Author, Mediterranean Fresh (W.W. Norton, 2008)

This recipe was demonstrated at CUESA’s Market to Table program on August 2, 2008.

In Spain adventurous young chefs have been playing with novel fruit combinations: gazpacho made with melon and tomato, salads of melon and tomato, and peach and tomato. It is fun to try these new pairings, but be sure to taste the fruits before you dress the salad. (Remember that the tomato is a fruit, too.) Some peaches are tart, others quite sweet and lacking in acid. If peaches are not at their best, use melon. Cantaloupe, Galia or other melons in this family tend to be sweet with hardly any acidity. If you opt for watermelon, it is always sweet. Tomatoes also vary in flavor. They can be quite tart or mildly acidic. All of these are factors in determining the amount of lemon in the dressing.

As I did not want this to be too sweet, I thought I’d try the citrus and black pepper dressing and add a little minced onion. This mélange would also be a great condiment for roast chicken or pork. You also have the option of expanding the Spanish theme by adding crunchy components such as toasted Marcona almonds, or strips of jamon Serrano.

Serves 4-6

INGREDIENTS

Salad
4 large ripe tomatoes, peeled and seeded, cut in large dice
2 large peaches, peeled and cut in large dice
4 to 6 tablespoons finely minced red onion
About ⅓ cup black pepper citrus dressing (Alternate dressing: Mint, Catalan)
3 tablespoons finely sliced fresh mint or basil

Citrus and black pepper dressing
½ cup extra virgin olive oil
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground pepper
Salt

Catalan vinaigrette
¼ cup sherry vinegar
¼ cup (or to taste) fresh orange juice
¾ cup sliced almonds, toasted and coarsely chopped
2 tablespoons capers, drained, rinsed, and chopped medium fine
2 tablespoons grated orange zest
1 tablespoon pureed or finely chopped anchovies
1 cup fruity extra virgin olive oil
Salt and freshly ground pepper to taste
Whisk together all the ingredients in a bowl.

(As this dressing is a bit chunky you may want to thin it with more oil if necessary to achieve a spoon-able consistency.)

Mint vinaigrette
¼ cup lemon juice
¼ cup chopped fresh mint
1 ¼ cups mild and fruity olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
½ cup chopped fresh mint, tightly packed
1 teaspoon honey
½ teaspoon salt

PREPARATION

Combine all in a mixing bowl and gently toss with the dressing of your choice.

For the mint vinaigrette

  1. Combine lemon juice and chopped mint in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes.

  2. Strain into a mixing bowl, pressing the leaves against the strainer to extract all of the liquids. There will be about ¼ cup. It will no longer be green because of the lemon juice. Add the remaining ingredients and whisk together.

 

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