Heirloom Tomato, Peach & Goat Cheese Salad

Preparation time: 30 minutes | Serves: 2 people

There’s something lovely and summery about a fresh tomato salad, drizzled with good quality olive oil, cheese and seasoned just so. My recipe isn't really a salad, but more an assortment of beautiful ingredients that come together for a ridiculously easy side dish that's both delicious and as pretty as a picture.

What are heirloom tomatoes?
Heirloom tomatoes are old varieties that have been grown the same way for over 50 years, passed down through generations of gardeners. They taste much better than regular supermarket tomatoes - sweeter, more complex, and less acidic, making them perfect for fresh salads like this one.

Why you should make this summer salad -
This is such a simple salad that really allows beautiful, fresh ingredients to shine. The tomatoes get a slight dose of sweetness from the peach, balanced with the quick pickled radishes for a delicate, sour almost pungent flavour. Creamy goat cheese adds saltiness while chilli oil brings a touch of heat. Sumac is my choice of spice with this one - the slightly tangy flavours pair beautifully, giving the dish a well-rounded balance.

Read more about how I serve this heirloom tomato salad, plus ingredient swaps and more tips in the recipe notes below.

Ingredients

• 2 firm heirloom tomatoes

• 1/2 yellow peach (semi-ripe)

• 1 small radish

• 1 tbsp. red wine vinegar

• 50g soft goat cheese

• 1 tsp. sumac

• Flaky salt, according to taste

• 1 tbsp. mild chilli oil (I like the Chilli Extra Virgin Olive Oil from Pukara Estate)

Method

1. Use a mandolin or sharp knife to slice the radish into thin rounds. Place in a bowl and mix with the vinegar and a pinch of salt.

2. Slice the tomatoes into even rounds and cut the peach into half moons. Arrange on a serving plate, alternating between tomato and peach slices.

3. Top with the pickled radish (you can drizzle a bit of the pickling liquid if desired).

4. Dot the goat cheese evenly on top and drizzle with the olive oil.

5. Sprinkle with sumac and salt, according to taste. Serve immediately.

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RECIPE NOTES

Swaps, Serves & Storage

1. Can I use any other tomatoes for this recipe?
   You can use firm cherry tomatoes instead.

2. What can I swap the goat cheese with?
   Crumbly, salty feta cheese is a great alternative to goat cheese in this salad recipe. You can also use cashew cheese for a vegan option.

3. What fruits can I use instead of peaches?
   Use thinly sliced nectarines, white peaches or underripe plums instead of peaches in this recipe.

4. What should I serve this heirloom tomato salad with?
   Serve this salad as a side to grilled chicken or fish, or with a hunk of crusty bread to mop up the dressing.

5. Can I prep this salad ahead of time or store it?
   This salad tastes best when it’s freshly made, so I would suggest eating it right away. The dressing will soak into the peaches and tomatoes and turn them soggy, so they won’t sit well for longer than a few hours. You can pickle the radish ahead of time though.

Tips & Tricks

1. Temperatures matter - A wonderful head chef once told me that tomatoes taste best when eaten at room temperature. While it's challenging to keep them outside the fridge during summer, instead I suggest keeping the ingredients out from the fridge (except the goat cheese) 30 minutes before assembling this salad so they can reach the optimum temperature.

Check out recipes for my other Snacks & Sides -

Spiced Roasted Pumpkin with Yogurt
Chorizo & Roasted Pepper Sandwich
10 Minute Greek Tzatziki Dip