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Heirloom Tomato & Peach Salad

A end-of-summer salad that uses up the last of the ripe tomatoes and juicy peaches.
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Cook Time 45 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

Roasted Tomato and Shallot Vinaigrette
  • 2 roma tomatoes cut in half
  • ½ cup sherry vinegar
  • 1 tsp cane syrup
  • 1 tsp dry oregano
  • 2 pinches salt
  • 1 pinch black pepper
  • 1 cup olive oil
  • 2 shallots thinly sliced and rinsed with ice water
Heirloom Tomato & Peach Salad
  • 2-3 Ripe heirloom tomatoes cut into wedges
  • 2-3 Ripe peaches sliced
  • Roasted tomato and shallot vinaigrette recipe above
  • Fresh herbs basil, mint, and chives work beautifully
  • Salt and pepper to taste
  • Queso fresco crumbled

Method
 

Roasted Tomato and Shallot Vinaigrette
  1. Preheat oven to 350°F. Roast roma tomatoes for 30 minutes. Allow to cool to room temperature, about 15 minutes.
  2. In a blender, combine tomatoes, vinegar, cane syrup, oregano, salt, and pepper. Purée until smooth.
  3. With blender running, slowly stream in olive oil until emulsified.
  4. Stir in sliced shallots (do not purée).
Heirloom Tomato & Peach Salad
  1. In a large bowl, gently toss tomatoes and peaches with vinaigrette.
  2. Sprinkle with fresh herbs, salt, and pepper
  3. Top with crumbled queso fresco before serving.