Recipe: Peach Tomato Salad

Peach Tomato Salad

Recipe by Educational Chef Angela Oyesiku 
Demonstrated at Decatur Farmers Market on July 28, 2018

Ingredients
  • Market:
    • Peaches from Pearsons Farm ($6.00/bag)
    • 1 basket Cherry Tomatoes from Partnership Farm ($6.00)
    • 1 bunch Leeks from Partnership Farm ($5.00)
    • 1 block Banjo Cheese from Formaggio Cheese ($12.00)
  • Pantry:
    • 2 tablespoons Extra Virgin Olive Oil
    • 1 tablespoon Honey
    • 1/4 teaspoon Salt
    • 1/4 teaspoon Pepper
    • 1/4 cup or less to taste Apple Cider Vinegar

 


 Directions
  1. Chop all the ingredients using a 3:2:1 ratio for peaches, tomatoes, and leeks. Chop up the top and bottom of the leek for balance of color and taste in the salad.
  2. Add 1/2 portion of chopped Banjo Cheese to taste.
  3. In a small bowl, prepare vinaigrette combining extra virgin olive oil, honey, salt, pepper, apple cider vinegar. Mix well and drizzle over salad. Avoid adding too much – any excess will pool at the bottom of the salad.
  4. Best served chilled.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.

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