I long have had a love affair with peaches and tomatoes. Years ago for a cooking demo at the Litchfield Hills Farm Fresh Market I made a peach and tomato gazpacho that I, quite frankly, still think is great to this day.
In a fit of laziness and no desire to even drag out the blender, this time, I kept it even easier. Easy and pretty get a thumbs up in our household. On a large plate, I alternated between slices of an amazingly sweet peach and a few beautiful red zebra heirloom tomatoes. I topped with a simple parsley chive vinaigrette and it was the perfect side dish for our late summer backyard barbecue.
Peach and Heirloom Tomato Salad
- 1 peach, washed and sliced
- 4 heirloom small-medium sized tomatoes, sliced
- 2 Tablespoons fresh parsley, minced
- 1 Tablespoon fresh chives, minced
- 1 garlic clove, minced
- 3 Tablespoons red wine vinegar
- 2 Tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Slice the peach and tomatoes. Arrange them on a platter alternating between the two.
- In a small bowl add the minced parsley, chives and garlic. Pour in the red wine vinegar.
- Whisk in the olive oil. Season with salt & fresh ground black pepper to taste.
- Pour the dressing over the peach and tomato slices. Serve room temperature.
This quick salad is like a tip of the hat to mother nature and her summer bounty. After all, it’s August and summer is beginning to wane, it’s time to really savor, and preserve those summer flavors. For me, it’s always hard to let go of summer, but then again, there’s so much to look forward to in fall! Bring on the apples!