Layered ripe tomatoes and peaches with basil, olive oil, and Saltica Sea Salt Fusion. A fresh Flour & Herbs side salad for warm-weather meals.
Flour & Herbs recipes
Tomato-Peach Salad with Basil and Saltica
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Prepare the fruit. Cut the tomatoes into wedges and the firm-ripe peaches into slices, removing the stones. Arrange on a shallow platter in a single loose layer so the dressing reaches both fruits.
- Make the dressing. Whisk the olive oil and white wine vinegar in a small bowl until briefly combined. Spoon evenly over the tomatoes and peaches rather than stirring vigorously, which can bruise the fruit.
- Add basil and seasoning. Sprinkle the measured Saltica lightly across the platter. Tear the basil leaves just before adding them and finish with black pepper. Taste a tomato piece before adding extra salt.
- Serve promptly. Serve immediately while the fruit holds its texture. Spoon some of the dressing and juices over each portion. If preparing ahead, keep the cut fruit chilled and add the dressing, salt and basil close to serving.
Estimated nutrition: 135 calories per serving (1/4 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Choose ripe tomatoes and peaches that hold their shape. Use a shallow platter so the fruit is dressed evenly without excessive tossing.
Cooking tips
Salt draws juice from the fruit, so season shortly before serving. Tear basil at the last moment to keep it looking fresh.
Serving ideas and variations
Serve with grilled chicken, halloumi or crusty bread. Nectarines can replace peaches for a similar sweet-tart contrast.
Storage and reheating
Best eaten immediately. Cover and refrigerate leftovers within 2 hours and use within 24 hours; the fruit will soften and release more juice. Do not reheat.