To me, there is nothing better than a Saturday morning stroll through the Union Square Farmers Market. At this time of year, it is an absolute bounty of all things farm-fresh. This weekend, I visited the farmers market and made it my mission to buy only what I felt was the most seasonal and most fresh, so I ended up with peaches, tomatoes, and basil. Coupled with a shallot I had in my kitchen and a dressing made from pantry staples, I whipped up this peach and tomato salad and it truly tasted like summer in a bite. Read on for the recipe.
Summer Peach and Tomato Salad
1 shallot, thinly sliced
1 ripe peach, cut into slices
1 ripe tomato, cut into slices
1 tablespoon sherry vinegar
1 tablespoon extra virgin olive oil
1 scant teaspoon honey
Sea salt and freshly ground pepper
Fresh basil leaves
Combine sliced shallot with olive oil, vinegar, honey, salt and pepper and set aside. Feel free to make the dressing a few hours in advance so the shallots can take on a pickled flavor.
Lightly salt tomato slices. Arrange them on a plate in an alternating fashion with the peach slices. Drizzle with dressing, and top with fresh basil leaves.
Recipe inspired by this one.