Heirloom Tomato & Peach Salad


  • 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved (Marinade recipe below)
  • 1 tsp. Dijon mustard
  • 4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
  • Flaky sea salt, such as Maldon, and freshly ground black pepper
  • 8 medium fresh mint leaves, torn


  • In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table.
  • Serves 4 as a side


Fine Cooking

Sherry Vinegar and Rosemary Marinated Peaches

  • 3 medium ripe peaches, pitted and sliced, diced, or cut into wedges
  • 1/3 cup extra-virgin olive oil
  • 2-1/2 Tbs. spiced dark rum (optional)
  • 2 Tbs. sherry vinegar
  • 1-1/2 tsp. finely chopped fresh rosemary
  • Pinch kosher salt
  • Pinch granulated sugar


  • Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day.

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