What can I say? When the peaches from Georgia and South Carolina are abundant, salads, tarts and cobblers become staple items on the kitchen counter.
Mixing peaches and tomatoes is one of my favorite food pairing.
It’s a bit unusual but when you think about it more it just makes sense.
Blueberries and lemon.
Honeydew and cucumber.
Strawberries and basil.
… et maintenant, les pêches et les tomates.
I started to make this salad before I left for Southern California.
It followed me all summer long so far.
Picnic on the grass under giant trees.
Warm summer dinner on the balcony.
Friend’s evening garden party.
Sunday pot luck by the river.
Or on-the-go for a light lunch.
I like it a lot, if it wasn’t obvious already, and I hope you will too!
Part of me still feels like I am on vacation when I make it.
It has summer written all over it.
In fact, it screams bright blue skies and sunny golden hues.
Encore un peu de salade?
Oui, avec plaisir…
Ruby red, bold yellow, leafy green.
Summer in a plate.
A salty sweet combination to make and enjoy over and over.
There is just something light about it that reminds me of the feeling I had when eating at Fishing with Dynamite on Manhattan Beach.
I don’t know if it was the light, the space, the many bright windows or the food, but it was a delicious summer experience.
And eating this salad directly from the salad bowl with your feet up outside in the heat is also highly recommended.
Peach and Tomato Summer Salad with Ginger Tarragon Vinaigrette
2 lb (900 g) of ripe tomatoes – mix and match as much as you can – I use big red tomatoes, small red, yellow, and black cherry tomatoes
9 oz (255 g) of ripe peaches – cut in wedges
4 oz (115 g) of black olives
20 basil leaves – roughly chopped
4 Tbsp of olive oil
1 Tbsp of raspberry vinegar
1 teaspoon of mustard
1.5 teaspoon of maple syrup – or honey
1×1″ (2,5 cm x 2,5 cm) of fresh ginger – peeled and cubed
15 tarragon leaves
4 oz (115 g) of feta cheese – crumbled
a handful of pine nuts
freshly ground pepper
Cut, chop, slice the tomatoes to end up with a variety of different cuts: wedges, small slices, pieces, halves etc. I like to halve the cherry tomatoes and cut the bigger tomatoes in wedges.
In a big bowl, drop half of the tomatoes, peaches, black olives and chopped basil leaves. Keep the rest separate for now.
In a small food processor, mix all the ingredients for the vinaigrette: olive oil, vinegar, mustard, maple syrup, fresh ginger and tarragon leaves.
Pulse until the vinaigrette is smooth, emulsified and the ginger and tarragon are well blended. Add more fresh ginger or tarragon depending on taste and strength of the herb.
Pour half of the vinaigrette over the salad in the big bowl. Mix delicately.
Add the rest of the tomatoes, peaches and black olives on top. Sprinkle with the remaining chopped basil leaves.
Sprinkle the salad with the feta cheese, pine nuts and ground pepper.
With a big spoon, add small dollops of the vinaigrette over the peach and tomato salad.
Put the left over vinaigrette in a pourer and serve next to the salad for extra helpings.