By Chef Rich Baringer,
In my newsletter last month, I wrote an article about what I call the Summer Trinity—three foods that epitomize summer for me: sweet corn, peaches and tomatoes. Nothing makes me think of summer more than the taste of these foods freshly picked. This recipe—a simple and tasty one from Cook’s Country magazine—uses two of the three.
Try to use some different colored tomatoes to make the salad look nicer and try to get free-stone peaches, which will make it easier to chop them. But whatever kind you use, be sure to get perfectly ripe tomatoes and peaches. Otherwise, it’s just not worth it!
Peach and Tomato Salad
1 lb tomatoes, cored, cut into ½” thick wedges and wedges halved crosswise
Salt and pepper
3 Tbsp extra virgin olive oil, plus extra for drizzling
2 Tbsp cider vinegar
½ tsp lemon zest, grated
1 Tbsp lemon juice
1 lb peaches, halved, pitted and cut into ½” thick wedges and wedges halved crosswise
1 shallot, sliced into thin rings
1/3 cup mint, torn
- Combine tomatoes and ½ tsp salt in a bowl and toss. Transfer to a colander and let drain in sink for 30 min.
- Whisk oil, vinegar, zest, juice, ½ tsp salt and ½ tsp pepper in a large bowl. Add peaches, shallot and tomatoes. Toss gently. Season with salt and pepper to taste. Garnish with mint and more olive oil, if desired.
Rich Baringer is chef/owner of Dinner’s Done Personal Chef Service. Rich grew up in Haycock Township and has lived (and eaten) in Bucks County his whole life. He now lives in Blooming Glen Village with his wife, Mary Beth, his son Jake, and their new pup, Teddy. Rich graduated from the Culinary Business Academy in Atlanta, is a member of the U.S. Personal Chef Association and owns Dinner’s Done Personal Chef Service. For more information about Dinner’s Done PCS, contact Rich at 215.804.6438, firstname.lastname@example.org or check out his website.