Ingredients
Scale
- 680g or 1½ lbs heirloom tomatoes, a mix of sizes and colours
- 340g or 2 large ripe peaches
- 15ml or 1 tbsp white balsamic vinegar
- 2.5ml or ½ tsp finely grated lemon zest
- 5ml or 1 tsp fresh lemon juice
- 1.25ml or ¼ tsp kosher salt
- 5ml or 1 tsp soy sauce
- 5ml or 1 tsp maple syrup
- 30ml or 2 tbsp extra virgin olive oil
- 30g or 1 small shallot, finely minced
- 1.25ml or ¼ tsp freshly ground black pepper
- 10g or ⅓ cup lightly packed small basil and mint leaves, or large leaves cut into a chiffonade
Instructions
Prepare the salad
- Cut the larger tomatoes into large, evenly sized pieces of about 1-inch, removing the core as you go. Slice the cherry or grape tomatoes in half or into quarters as size dictates. Put all of the tomatoes into a large shallow serving bowl.
- Slice the peaches from the pit into wedges, and chop further if needed, depending on the size of the peaches. Add the peaches to the bowl.
Prepare the dressing
- Whisk together the balsamic vinegar, soy sauce, lemon juice, lemon zest, and ¼ tsp salt. Let sit for a few minutes to allow the salt to dissolve.
- Whisk in the olive oil until emulsivied. Add the shallots and ground pepper.
- Pour the dressing over the tomatoes and peaches. Add half of the herbs*, adjust the salt if needed, and toss gently but thoroughly. Taste the juices and add more vinegar or soy sauce if needed. (You can let the salad sit for a few more minutes and taste and season again if you like).
- Before serving, toss again and sprinkle with the remaining herbs.
Notes
- *The herbs are best added at the last minute, so if you think you’re going to have leftovers, add the herbs only to the portion you’re serving right away. Keep the remaining herbs separate from the leftover dressed salad and toss them on later.
Nutrition
- Serving Size: 4