Peach, Tomato and Basil Salad

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!

Peach, Tomato and Basil Salad
Inspired by the sweetness of ripe peaches and the rich, tangy flavor of tomatoes.
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  1. 3 tablespoons extra-virgin olive oil
  2. 1 tablespoon balsamic vinegar
  3. 1 tablespoon lemon juice
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 4 large peaches, (about 1 1/2 pound)
  7. 3 large red tomatoes, (about 2 pounds)
  8. 3 large yellow tomatoes, (about 2 pounds)
  9. 1 1/2 cups cherry tomatoes, (about 10 ounces)
  10. 1/4 cups fresh mint leaves, plus sprigs for garnish
  1. Step 1
  2. Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
  3. Step 2
  4. Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.
  5. Step 3
  6. 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.
Adapted from from Martha Stewart
Adapted from from Martha Stewart
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