When I eat this salad, I feel summer.
Deep inside, into my very core – surging through my being; I feel, experience, am summer.
It’s not the sticky-hot, sweat-dripping, red-faced monstrosity that typically barrels in mid-July through early-September, but a fresher, earthier summer. One of dew-sprinkled mornings and clean, starry nights. It’s picnics and beachy waves.
It’s ripe tomatoes, still warm from the sun. A dusting of windblown soil. The way they almost seem too full of juice and seeds and tomato gel. Some sweet, some slightly tart.
It’s peaches, fuzzy and cool. Sweetness complementing the tomato’s acidic tang. Juice, that usually would be making a fierce run down my chin, swirls and intertwines with rich, heady balsamic, lightly salted tomato juice, and woody thyme.
Summer on a plate.
Peach and Heirloom Tomato Salad
1 peach, slivered
1 handful heirloom cherry tomatoes, sliced
4 slices heirloom tomato(es)
handful mozzarella, sliced
salt and pepper, to taste
drizzle balsamic vinegar
thyme, roughly chopped
I’m not sure there’s really a right way to plate this salad, but here’s what I did: I lined the bottom of the plate with the large slices of heirloom tomato, scattered half the peach slivers on top, added the sliced heirloom cherry tomatoes and then the rest of the peaches. Finished with the mozzarella, salt, pepper, balsamic, and thyme.