A Salad and Salsa for Peach Season

June 22, 2011 § 7 Comments

I was telling a friend about the peach salad I was going to make for our Sunday brunch this past weekend, and after I’d run through the description, he replied “Oh! It’s like you’re making a big peach salsa.”  That wasn’t exactly the response I had hoped for.  I was not making a salsa, I was making a classy salad!  But then when I was actually making the salad, it dawned on me that if you gave the ingredients a finer dice, and added more acid and spice, you could have a really good salsa.  A salsa that makes you like peaches in your salsa.  Salad to salsa.  It was a moment where I felt like I was watching one of those cooking shows where they show you how to morph three meals into six, or something to that effect.

So first let me tell you about this salad. It’s zingy and sweet, and not overbearing in the slightest- the perfect compliment to buttery brunch foods.  It’s meant to be thrown together the morning of (or right before the meal) and refrigerated briefly. You don’t want the tomatoes sitting in there too long or they’ll lose their flavor.  Just before serving you should definitely taste for seasoning, as it will likely need more salt and a bit more lime juice.  Were I to make it again, I’d definitely add an avocado or two.  That would be divine.

I will confess I didn’t actually make a salsa with the ingredients.  But I’ve provided instructions below for how I plan on making the transformation with the next batch of peaches I pick up.

Peach and Tomato Salad slightly adapted from Mark Bittman

Serves 6

5 ripened medium tomatoes, chopped into large chunks

5 ripened peaches, chopped into large chunks

1/3 cup thinly sliced red onion

1/3 cup chopped cilantro

olive oil

juice of one lime


Toss together the tomatoes, peaches, onion, and cilantro.  Juice half the lime over the bowl.  Go once around the bowl with the olive oil (meaning, let out enough oil to go in a slow circle).  Add a big pinch of salt and several grinds fresh black pepper.  Toss well, and refrigerate for just a half hour or so. Toss again before serving, season with additional salt and lime.

To make the salsa:  Finely dice two tomatoes, and two peaches.  Add in 3 T minced red onion and 3 T chopped cilantro.  In a separate bowl, whisk together the juice of one lime, 1/4 tsp grated garlic, 1/2 tsp cumin, big pinch of salt, and 5 shakes of Tobasco.  Pour dressing over salsa ingredients, and mix well.  Let chill in fridge for at least one hour before serving.  If you like a smoother salsa, you could throw all the ingredients in a blender or food processor and pulse a few times.


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