Now that we are deeeeeeep into summer, there is so much good eating to be done. Now is the time to enjoy stonefruits and tomatoes and beets and potatoes and fresh herbs and ahhh, the list goes on. And perhaps the best part of it all is that it all seems to taste good together. There are infinite combinations of summer produce to enjoy!
One of my favorite combinations is ripe, juicy peaches and intensely flavorful, perfect summer tomatoes. They are both bright and acidic and taste wonderful in a composed salad when smoothed out by a creamy, dreamy basil aioli. Some crunch is provided by salty, crispy fried salami and the greenery is provided by equally bright and tasty sorrel.
When you want a perfect summer snack, this salad is it. I hope you give it a try!
Peach and Tomato Salad with Sorrel and Fried Salami over Basil Aioli
- 1 large ripe peach, cut into wedges
- 1 large or several small Plowbreak Farm heirloom tomatoes (I used the cherry tomatoes), cut into wedges
- 2 pieces hard salami, sliced into ribbons
- 2-3 large leaves Plowbreak Farm sorrel, torn
- big spoonful Basil Aioli, recipe to follow
- olive oil, salt and pepper
In a mixing bowl, combine the peach and tomato wedges and season with salt and pepper. Drizzle with a little olive oil and toss to combine.
In a small saute pan, heat the salami ribbons over medium heat. Fry, stirring occasionally, until the fat had rendered and the salami is golden brown and crispy. Remove to a paper towel lined plate.
On a plate, add a large spoonful of the basil aioli and using the back of your spoon, smear into a nice swoosh. Add the seasoned tomatoes and peaches over the aioli, tuck in some of the torn pieces of sorrel and sprinkle over the fried salami.
Admire your hardwork and enjoy!! This is the best salad that I have made all summer!! (I might be biased because I am unhealthily obsessed with that basil aioli on everything, seriously, make it…)
- 1 cup Plowbreak Farm basil leaves
- 1 teaspoon capers, drained
- juice of half of a lemon
- 2 large eggs
- 1 cup canola oil
- salt and pepper to taste
In a food processor, combine the basil leaves, capers, eggs, and lemon juice. Process to combine. With the motor running, slowly drizzle in the canola oil until you have a thick, emulsified sauce. Taste and season with salt and pepper.