Saturday, January 24, 2009

Minty tomato, peach and nectarine salad

This year I planted various tomato bushes, one of them being a yellow tomato, which has been a huge success, bearing luscious fruit quite fastidiously. They are sweet, fleshy, very little seeds, and make a colourful dish.

As the stone fruits are nearing the end of their season, I couldn’t help but look for a salad recipe to incorporate them with my lovely yellow tomatoes and bright red roma tomatoes. I love any salad with fruit thrown in as a refreshing change. Strawberries in a tossed salad are one of my favourites. Or honey dew melon and fresh garden green lettuce varieties.

Martha Stewart had the perfect recipe for what I was looking for, and I altered it slightly by using balsamic reduction instead of balsamic vinegar, and threw in a few finely shredded basil leaves for good measure. The mint, however, stood out as the ingredient to highlight the peaches. I also added a couple of nectarines as well.

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The family had thought I’d finally lost my marbles when I put the salad on the table. However from the very first mouthful, there were thumbs up all round. I could eat a bowl of this on its own, it’s that good.

Ingredients

  1. 3 tablespoons extra-virgin olive oil
  2. 1 tablespoon balsamic reduction
  3. 1 tablespoon lemon juice
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 2 peaches
  7. 2 nectarines
  8. 3 red tomatoes
  9. 3 yellow tomatoes
  10. 2 small inner celery stalks, peeled to remove strings and cut into1/4-inch pieces
  11. 1/4 cup fresh mint leaves, plus shredded basil for garnish

Method

  1. Whisk together olive oil, balsamic reduction, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
  2. Halve and pit peaches and nectarines. Cut halves into quarters. Slice tomatoes into 1/2-inch rounds.
  3. Arrange peaches, nectarines, tomatoes and celery on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with shredded basil.

Weekend Herb Blogging this week is hosted by Chris from Mele Cotte. Be sure to stop by her page to follow the roundup of this great event, culminated by Kalyn and inherited by Haalo.

Now I’m off to do something special with this haul from the garden. Wish me luck!

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10 comments:

Chris said...

I love the idea of this salad! I grew tomatoes for the first time this past summer and had a pretty good result. When I try again in a couple of months, I must try this. Thanks for participating in WHB!

Anonymous said...

Pam, long time no blog!

I really like the look of this salad and great idea to toss through the nectarines.

I bet the family was watering at the mouth. How is the family going, i must meet with you some time so you can cook one of these delicious meals for me.

You are quite funny especially with your reference to the medical condition GOR and its ties with the great ocean road. You truly are soemthing special....

Till next time!

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GREAT........................................

Shelley said...

Wow, this is a great blog, and great pics too! Coincidentally, I'm also from Victoria! Found your blog by searching lamb backstrap :D

Christine said...

Yum...this looks delish! Love the pic of ripe tomatoes.

Christine

The Food Addicts said...

I got say this sounds like a great combination! Cheers!

Cath @ Moo-Lolly-Bar said...

Looks good. I reckon it would be a great thing to eat in the summer.

Karla said...

Great looking dish! Make me hungry!

William said...

This looks like a fantastic salad Pam and a great use of the stone-fruit.

nyc francesca said...

What a healthy dish! Perfect for a vegan like me. Thanks for sharing, keep it coming. :)