Summer is in full swing and so are endless outdoor soirées. Executive Chef Mark Alba of STK Atlanta whipped up an heirloom tomato and peach salad recipe that is easy to create and the perfect light offering for any outdoor gathering. Serving six guests, the combination of sweet peaches and ripe tomatoes is sure to be a crowd pleaser.
3 cups Heirloom tomatoes, assorted varieties and sizes, cut into 1-inch chunks
1 cup Peaches, ripe and sliced thin
½ cup Basil
½ cup Pecorino cheese
¼ cup Sherry Vinegar
4 tablespoons Sugar
½ cup Extra Virgin Olive Oil
Kosher salt to taste
*Combine olive oil, sugar and vinegar to make a basic vinaigrette. Whisk until the sugar is fully dissolved.
*Marinate the tomatoes in the vinaigrette for two hours.
*Strain off the excess vinaigrette and season the tomatoes with kosher salt to taste.
*Arrange the tomatoes on a plate with fresh sliced peaches, shaved pecorino cheese and garnish with torn basil leaves.