Peach Tomato Salad

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

Ingredients

• Market:
  • 4 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.