Heirloom Tomato & Peach Salad
This salad only works when both ingredients are perfect — a ripe tomato still warm from the vine and a peach so juicy you have to eat it over the sink. Don't attempt this in February with sad, mealy imports. Wait for the real thing. It's worth it.
Ingredients
- ●2 pounds heirloom tomatoes (mixed colors and sizes), cut into irregular wedges and slices
- ●2 ripe peaches, pitted and sliced
- ●½ small red onion, very thinly sliced
- ●½ cup fresh basil leaves, torn
- ●4 ounces burrata or fresh mozzarella, torn into pieces
- ●2 tablespoons extra virgin olive oil
- ●1 tablespoon aged balsamic vinegar or balsamic glaze
- ●Flaky sea salt and freshly ground black pepper
Method
- Arrange the tomato wedges and peach slices on a large platter. Don't overthink the arrangement — the beauty of heirloom tomatoes is in their imperfection.
- Scatter the red onion slices over the top.
- Nestle the burrata pieces among the tomatoes and peaches.
- Drizzle generously with olive oil, then the balsamic.
- Scatter the torn basil over everything. Finish with flaky salt and black pepper.
- Serve immediately. Don't refrigerate this — cold kills the flavor of both tomatoes and peaches.
- *Storage:** This salad doesn't keep. Make it, eat it, make it again tomorrow.
- *Seasonal note:** The varieties matter. Cherokee Purples, Brandywines, Green Zebras, Black Krims — each heirloom has its own flavor profile. Mix as many as you can find. The uglier they are, the better they usually taste.
We started Gathered Guides because food tastes better when it's in season. Every recipe was written around what the land actually offers — not what the supermarket ships from 3,000 miles away.
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