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Heirloom Tomato & Peach Salad
For Peaches
- 3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
- 1/3 cup extra-virgin olive oil
- 2-1/2 T. spiced dark rum
- 2 T. sherry vinegar
- 1-1/2 tsp. finely chopped fresh rosemary
- Pinch kosher salt
- Pinch granulated sugar
For salad
- 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved
- 1 tsp. Dijon mustard
- 4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
- Flaky sea salt, such as Maldon, and freshly ground black pepper
- 8 medium fresh mint leaves, torn
For Peaches
- Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day.
For Salad
- In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table.
Adapted from Fine Cooking Issue 136
Adapted from Fine Cooking Issue 136
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/