heirloom tomato, peach and cucumber salad
This heirloom tomato, peach and cucumber salad topped with a pistachio basil vinaigrette is a great way to use up all that summer produce!
Serves: 4 servings
  • For the pistachio vinaigrette:
  • ½ cup roasted pistachios
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • ½ cup fresh basil leaves, packed
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • For the salad
  • 1 pound heirloom tomatoes
  • 1 English cucumber
  • 2 peaches
  • ¼ cup fresh herbs (I used mint and basil)
  1. For the vinaigrette: Pre-heat the oven to 350 degrees. Spread the pistachios onto a lined baking sheet and roast for 5 to 10 minutes until fragrant but not burnt. Transfer all but 2 tablespoons of the nuts to a blender or food processor. Add the oil, vinegar, ½ cup water, basil, salt and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining two tablespoons of pistachios to sprinkle on top of the salad.
  2. Slice the tomatoes into thick slices if using large tomatoes or slice cherry tomatoes in half. Peel the cucumber and thinly slice. Cut the peaches in half, remove the pit and slice into ½-inch wedges. Layer the tomatoes, peaches, and cucumber onto a plate, drizzle with the dressing and top with the reserved pistachios and herbs.
Recipe by Scaling Back at https://www.scalingbackblog.com/heirloom-tomato-peach-cucumber-salad/