Tomatoes and Peaches – a taste of summer

I enjoy dishes such as this that introduce a new flavor combination along with garden freshness. It’s interesting to see how a single ingredient that tastes amazing all on its own can be put together with another equally amazing ingredient to create a totally different flavor. The wonderful sweetness of ripe peaches and the rich, tangy flavors of local tomatoes are out-of-this-world fabulous together.

I have two elegant and easy recipes today that taste every bit as good as they look. Not only are they eye-catching, they are full of flavors we all associate with summer. Both of these salads are the star of the show and a very nice change from your normal salads. Think of each bite as “a mouthful of summer.”

The idea of tomatoes and peaches together is interesting. Back in 2011 when I wrote a post, link here, for homegrown tomatoes stuffed with local peaches, photo below, some questioned the combination. I admit that it was a bit unusual. Fast forward to 2014 and google “tomato and peach salads” and you’ll find a plethora of them. After all, tomatoes are considered a fruit.

The first recipe is a stacked tomato salad. I’ve used heirloom tomatoes, this time Cherokee Purples, and inserted slices of black pepper-coated goat cheese, stacked upright and topped with peaches, crunchy cucumber, grilled local corn, chopped red onion, fresh basil, and drizzled the tomato stacks with savory vinaigrette.

Stacked Tomatoes
Idea for stacked tomatoes inspired by Cooking Light – serves 4
Printable Recipe

4 medium sized tomatoes (preferably heirlooms, I used a Cherokee Purple)
Kosher salt
4 ounces goat cheese (I used one coated with black pepper)
1 cup chopped European seedless cucumber, or garden cucumber, seeds removed
1 cup fresh corn kernels, grilled or blanched
½ cup chopped red onion
2 fresh peaches, peeled, pit discarded, cut into cubes
¼ cup fresh basil leaves, julienned
Sea salt & freshly ground black pepper

Vinaigrette:
1 tablespoon freshly squeezed lemon or lime
3 tablespoons extra-virgin olive oil
Several dashes of hot sauce such as Tabasco, optional

Wash the tomatoes, then slice them into ½ inch slices and sprinkle with salt. Stack each tomato with slices of goat cheese between the layers and place on individual plates. You can use a couple of toothpicks to keep them upright.

Combine the cucumber, corn, and red onion in a bowl and gently toss with a rubber spatula. Combine the vinaigrette ingredients together in a jar with a tight fitting lid and shake well.

Just before serving, prepare the peaches and fresh basil and add them to the vegetable mixture. Toss very gently with a rubber spatula, then add the vinaigrette and sea salt and freshly ground black pepper and toss again, gently. Taste for seasonings and adjust accordingly. Top each tomato stack with the vegetables and serve at once. Be sure to remove toothpicks, or ask your guests to do so, before eating.

The second recipe is basically the same ingredients minus the goat cheese, but put together differently. This time, instead of slicing the tomatoes and stacking them, I hollowed them out and stuffed them with the peaches, cucumber, corn, red onion, and basil mixture.

Think of this as two recipes for the price of one.

Summer Stuffed Tomatoes
My Carolina Kitchen – Sam Hoffer – serves 4
Printable Recipe

4 medium sized tomatoes
Kosher salt
1 cup chopped European seedless cucumber, or garden cucumber, seeds removed
1 cup fresh corn kernels, blanched or grilled
½ cup chopped red onion
2 fresh peaches, peeled, pit discarded, cut into cubes
¼ cup fresh basil leaves, julienned
Sea salt & freshly ground black pepper

Vinaigrette:
1 tablespoon freshly squeezed lemon or line
3 tablespoons extra-virgin olive oil
Several dashes of hot sauce such as Tabasco, optional

Wash the tomatoes, then cut the tops off and carefully scoop out the flesh and seeds with a spoon. Sprinkle the tomatoes with salt and turn them upside down on a paper towel so the excess water will drain out.

Combine the cucumber, corn, and red onion in a bowl and gently toss with a rubber spatula. Combine the vinaigrette ingredients together in a jar with a tight fitting lid and shake well.

Just before serving, prepare the peaches and fresh basil and add them to the vegetable mixture. Toss very gently with a rubber spatula, then add the vinaigrette and sea salt and freshly ground black pepper and toss again, gently. Taste for seasonings and adjust accordingly. Stuff vegetables into the prepared tomatoes and serve at once.

I think you’ll be pleasantly surprised with the tomato peach combination and begin to understand why they say, “What grows together, goes together.”

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.    

Have a great weekend everyone.