Saint Peter's oxheart tomato and white peach salad

AT A GLANCE

  • Serves 4 people

"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."

Pictured with crisp-skinned Spanish mackerel, aïoli, parsley and pickled onion salad.

  • 3 large oxheart tomatoes, thinly sliced
  • 3 ripe white peaches (or yellow), stones removed, halved or thinly sliced
  •  
  • Chardonnay vinaigrette
  • 90ml extra-virgin olive oil
  • 25ml chardonnay vinegar
  • scraped seeds of ¼ vanilla bean
01   For the vinaigrette, whisk olive oil, vinegar and vanilla seeds in a small bowl.
02   Drizzle tomatoes and peaches with dressing, and season to taste with salt and black pepper

Topics:

PEACHES, TOMATO, TOMATOES, AUTUMN, SALAD, SAINT PETER, CHEFS' RECIPES

Recipe:

JOSH , JULIE NILAND

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

FEATURED IN

Mar 2017

Mar 2017

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