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Why It's Good:
Broadway East is one of New York's newest hot spots. They have a menu of flexitarian delights, that means a lotta veggies and not so much meat. This salad is the perfect complement to any summer meal. Tasty tomatos, grilled peaches, and black olives will delight your guests tastebuds and eyes.
Why It's Green:
Made with organic heirloom tomatoes and organic local peaches. this salad can be as low impact on your diet as it is on the earth. It will taste best in the months of August and September when the peaches and tomatos are ripest.
Heirloom Tomato and Grilled Peach Salad
Serves 4
- 4 heirloom tomatoes of various varieties
- 4 ripe peaches
- olive oil
- salt
- pepper
- ¼ cup chopped oil-cured black olives
- lemon zest
- chimichurri sauce (recipe below)
1. Place the olives in a dehydrator for 24-36 hours. If you don't have a dehydrator, preheat oven to lowest setting. Place olives on a baking sheet and bake for 30 minutes to an hour, depending on how low the oven is set. You are looking to just remove the moisture, so keep an eye on them.
2. Preheat grill to medium temperature.
3. Cut peaches by cutting around the pit in a square. You will have four pieces, each one getting smaller with each progressive cut. Brush the flesh side with olive oil and sprinkle with salt and freshly ground black pepper. Place on well-oiled grill and cook for 2 minutes. Rotate the peaches 90 degrees and cook 2 minutes more. Remove from grill. Slice 2/3 of the peaches a ¼ inch thick from skin side to center. Dice the remaining peaches.
3. Cut the tomatoes into ¼ inch discs.
4. To serve: Place a slice of tomato on a plate and sprinkle with a little salt. Top with a teaspoon of chimichurri and then 3-4 slices of peach. Repeat using the slice of a different tomato for optimum taste and visual presentation. Top with another slice of tomato and sprinkle with olives. Sprinkle a quarter of the diced peaches around the tomato stack. Drizzle a teaspoon of chimichurri around the plate and zest a quarter of a lemon over the plate.
Chimichurri Sauce
- ½ cup extra virgin olive oil
- ¼ cup sherry vinegar
- 2 Tbl lemon juice
- 1 ½ tsp minced garlic
- 6 Tbl finely chopped flat-leaf parsley
- 2 Tbl finely chopped oregano
- 1 Tbl finely chopped thyme
- 2 tsp finely chopped tarragon
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Combine all the ingredients except the olive oil in a bowl. Slowly whisk in olive oil. Prepare at least one hour before use.
