Recipe Tip: Tomato & Peach Salad with Basil Vinaigrette
Top Recipe for 2 Persons by Stevan Paul. All ingredients and tips for getting it right. Stevan Paul's all-time favourite summer salad tastes best when tomatoes and peaches are ripe. The combination is unbeatable.
- ripe small tomatoes
- ripe, fresh peaches or nectarines
- tablespoonsfull-fat cream cheese
- tablespoonssour cream
- 3 tablespoonswhite balsamic vinegar, or substitute with white wine vinegar
- 1 tablespoonrunny honey
- 4 tablespoonsolive oil
- handfulfresh basil leaves
- tablespoonspine nuts
- pinch(es)freshly ground black pepper
Step 1Quarter the tomatoes, remove the hard centre stalk and salt the tomatoes. Cut the peaches or nectarines in half and remove the stone, then cut into wedges. Mix the cream cheese with the sour cream until blended and creamy.
Step 2Put vinegar, honey and olive oil into a jug and whisk vigorously to make the vinaigrette. Finely chop 4 basil leaves and stir into the vinaigrette. Roast the pine nuts in a hot dry pan, keep an eye on them as they will start to burn quickly, as soon as they start to turn a light shade of brown (approx. 1 minute) remove from the heat.
Step 3Spread the cream cheese thinly on a plate with the back of a spoon. Arrange the tomatoes and peaches on top. Drizzle with the vinaigrette. Sprinkle with pine nuts and basil leaves, lightly pepper to taste and serve.