This summer delight combines the voluptuous sweetness of peaches with the warm, just-picked flavor of summer tomatoes. The salad is at its best when prepared with the juiciest fruit available at the peak of summer. If peaches are mealy, try substituting nectarines. Serve with fish, chicken, pork, on a buffet, or with focaccia and a few cheeses for lunch.
4 large ripe peaches, yellow or white
4 medium-large ripe tomatoes
1 shallot, thinly sliced, rinsed in cool water, drained, and dried
2 tablespoons fresh lemon juice
1 teaspoon fennel seeds, finely crushed, optional
Himalayan fine grain sea salt
Freshly ground black pepper
1/4 cup olive oil or more to taste
Freshly chopped parsley, basil, or mint, alone or in any combination you like
Black Cyprus sea salt flakes
Cut each peach in half through the stem end and remove the pit. Place the peaches cut sides down and cut into 1/4-inch-thick slices. Core and cut the tomatoes crosswise into 1/4-inch-thick slices. Arrange the fruit on a platter, alternating the colors. Top with the dried shallot slices.
In a small bowl, whisk together the lemon juice, fennel seeds, if using, salt, and pepper. Slowly add the olive oil, whisking to blend. Taste and adjust seasonings.
Spoon the dressing over the fruit and top the salad with chopped herbs and a sprinkle of Black Cyprus sea salt flakes.
Recipe and Photograph Copyright Deirdre Davis 2016 - 2026
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