Grilled Peach and Tomato Salad with Crunchy Almonds Recipe

By Antoni Porowski - From his book Antoni in the Kitchen available from Houghton Mifflin Harcourt 
Serves: 4 

A perfect peach is just poetry. In this salad, the fruit’s sweetness mingles with the bright, tangy juices of tomatoes, savory herbs, fruity olive oil, and a light touch of cheese. Heaven. This dish is a great accompaniment to a big grilled steak or vegetarian summer meal. I’ve made it with yellow or white peaches, donut peaches, and even nectarines, and all sorts of tomatoes (opt for heirlooms whenever you can). Pick whatever looks ripest and best at the market that day, and choose peaches and tomatoes that are relatively similar in size for the prettiest presentation.

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for the grill 
  • 3 medium firm-ripe yellow or white peaches (about 1¼ pounds), cut into ¾-inch-thick wedges
  • ¼ cup loosely packed fresh basil leaves
  • 2 medium tomatoes (any color or variety; about 1 pound), cut into ¾-inch-thick wedges 
  • Flaky sea salt, such as Maldon
  • 1 teaspoon champagne vinegar or white wine vinegar 
  • 2- to 3-ounce hunk of Parmigiano-Reggiano
  • ¼ cup roasted salted almonds, preferably Marcona, coarsely chopped
Preparation 
  • Heat a gas or charcoal grill to medium-high or heat a grill pan over medium-high heat. (On a charcoal grill, most of the coals should be covered with white ash, and you should be able to hold your palm an inch or two above the cooking grate for no more than 2 to 3 seconds.) Lightly oil the grill grate.
  • Grill the peaches cut side down until nicely charred, 1 to 2 minutes, then turn and grill until lightly charred on the second cut side, another 1 minute or so. Transfer to a plate and let cool to room temperature.
  • Meanwhile, stack the basil leaves on top of each other, tightly roll up lengthwise, and slice crosswise into thin ribbons.
  • Arrange the peach and tomato wedges on a serving platter, alternating them in any sort of pattern you like (circles or rows). Top with several pinches of flaky salt, then drizzle with the oil and vinegar. Shave the cheese over the top, then sprinkle with the basil and almonds.

Tip: The peaches should be firm but ripe. Grilling them releases their juices, but they should have a bit of juice in them at the outset to get the ball rolling.

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