Ingredients
- 2 pounds heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
- 1 pound ripe peaches
- 1/2 small red onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice or mango smoothie drink, and more if needed
- 1 tablespoon balsamic vinegar, more if needed
- 1 teaspoon soy sauce, more if needed
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon Kosher salt, more if needed
- 1/2 cup lightly packed, small whole fresh mint and basil leaves (or large ones torn into smaller pieces)
- Edible flowers, petals separated if large, for garnish (optional)
Instructions
Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 in/2 to 2.5 cm wide). If the tomatoes are irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half (if small) or into quarters (if larger). Put all of the tomatoes into a large, shallow serving bowl.
Peel the peaches with a paring knife and slice them off the pit into wedges or chunks that are close in size to the tomato pieces. Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.
Whisk together olive oil, orange juice, balsamic vinegar, soy sauce, lemon zest, and salt. Pour the dressing over the tomatoes and peaches. Add half the herbs. Season with salt and toss gently, but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you like. (You can always let the salad sit for a few more minutes and taste and adjust the seasonings again.) Before serving, give it one final toss and sprinkle with the remaining herbs and flowers (if using).
Serves 6
Adapted from Fast, Fresh, and Green by Suzie Middleton.
