- 1 1/2 lbs heirloom tomatoes – a mix of sizes and colours work well
- 2 large ripe peaches (about 12 oz)
- 1 tbsp white balsamic vinegar
- 1/2 tsp finely grated lemon zest
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1 tsp soy sauce
- 1 tsp maple syrup
- 2 tbsp extra-virgin olive oil
- 1 small shallot, finely minced
- 1/4 tsp freshly ground pepper
- 1/3 cup lightly packed whole small mint and basil leaves (or large ones cut into chiffonade)
Prepare the salad
- Cut the larger tomatoes into large, evenly sized pieces of about 1″, removing the core as you go. Cut 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 off 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 the balsamic vinegar, soy sauce, lemon juice, lemon zest, and 1/4 tsp. salt and let sit for a few minutes to let the salt 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.
- *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 leftobver dressed salad and toss them on later.
- Serving Size: 4