TOMATO AND WARM PEACH SUMMER SALAD RECIPE
Today’s tomato and peach salad recipe was inspired by this one by Food52.
Preparation time: 12-15 minutes
Serves: 6-8 as a side dish
INGREDIENTS FOR TOMATO AND WARM PEACH SALAD RECIPE
600g mixed heirloom tomatoes and/or cherry tomatoes, washed and halved, quartered or sliced
1 peach washed, pitted and sliced
1 ear fresh sweetcorn, leaves peeled away
1 tbsp olive oil
salt and pepper to taste
handful of washed berries, optional (I used redcurrants as they are in peak season)
small handful of greens (I used microgreens)
ingredients for salad dressing
3 tbsp olive oil
1/2 tbsp maple syrup
1 1/2 tbsp apple cider vinegar
INSTRUCTIONS
Set the cut tomatoes aside. Warm a frying pan over a medium heat, add the olive oil and the peach slices. Pan fry on both sides until golden brown. Remove the peaches and set aside.
Remove the sweetcorn kernels from the cob with a sharp knife and add them to the already heated pan. Pan fry for 5 minutes or until the kernels start to brown. Then remove them from the heat.
Place the tomatoes, warm peaches, corn kernels, and any additional fruit(s) and greens you’re using on a platter. Sprinkle over some salt and pepper to taste.
Put the dressing ingredients in a separate bowl and mix together. Pour the dressing over the salad and enjoy!
P.S. Looking for more tomato recipes? Why not try my easy strawberry and tomato salsa, this easy make ahead tomato salad, or my vegan tomato and red pepper soup.