Over a lovely brunch at The Girl and the Fig in Sonoma I had a beautiful salad of heirloom tomato and watermelon stacks sprinkled with sage and marinated feta. I absolutely loved the combination of acidity from juicy, robust tomatoes and the sweetness of watermelon. It reminded me of Mark Bittman's simple heirloom tomato and peach salad and I thought it would be a perfect way to use the last of the season's stone fruits and heirloom tomatoes.
This delicious heirloom tomato salad is simple and especially perfect for lazy nights when you don't want to cook or follow a real recipe. You throw heirloom tomato slices and peach slices together, scatter thinly sliced red onion, drizzle with lemon juice and olive oil, season with salt and pepper and top with mint leaves. I just wish I had made this salad at the start of the season because it is definitely the kind of salad you will want to eat over and over again.
Heirloom tomato and peach salad with mint (Inspired by Mark Bittman)
1 ripe heirloom tomato, halved and each half quartered
1 ripe peach of the same size, pitted, halved and each half quarted
1/4 of a red onion, thinly sliced lengthwise
6-8 mint leaves
flakey sea salt
freshly ground pepper
Combine tomato and peach slices on a platter, scatter with red onion slices. Drizzle lemon juice and olive oil on top. Season with sea salt and pepper. Scatter mint leaves over the top.