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
Sherry Vinegar and Rosemary Marinated Peaches
3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
1/3 cup extra-virgin olive oil
2-1/2 Tbs. spiced dark rum (optional)
2 Tbs. sherry vinegar
1-1/2 tsp. finely chopped fresh rosemary
Pinch kosher salt
Pinch granulated sugar
Instructions
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.
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.
Originally Submitted
9/20/2015
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