When I began planning for today’s market demonstration, I was told by some of the Charlottesville City Market vendors that peaches are late this year, and they couldn’t guarantee I would get the kind of sweetness I wanted on market day. The warning didn’t really worry me, because I knew there were bound to be some ripe peaches, or some other fruit I could substitute in its place. I like the idea that I may have to improvise and substitute another fruit or vegetable that may not normally be in my usual repertoire. Adapting a recipe challenges me as a cook and an a eater, and reminds me of the balance between our food system and the food choices we make.
Thanks to Saunders Brothers Farm and Agriberry for the wonderful peaches; Sunset View for the most delicious nectarines; Whisper Hill Farm and Frankie Medina for the most beautiful heirloom and strawberry tomatoes; Little Hat Creek Farm for the fragrant basil; and A Pimento Catering for supplying everything else, including moral support!
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 large peaches, (about 1 1/2 pound)
- 3 large red tomatoes, (about 2 pounds)
- 3 large yellow tomatoes, (about 2 pounds)
- 1 1/2 cups cherry tomatoes, (about 10 ounces)
- 1/4 cups fresh mint leaves, plus sprigs for garnish
- Step 1
- Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
- Step 2
- Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.
- Step 3
- Arrange peaches, tomatoes, and cherry tomatoes on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.