PEACH, HEIRLOOM TOMATO & HERB SALAD with Pistachio-Sumac Vinaigrette

Summer is such a fun time for fresh produce, and this is exactly the kind of food I love to make when fruits, vegetables, and herbs are at their peak.

It’s colorful. It’s fresh. It’s loaded with different plants. And most importantly…it tastes GOOD.

Best during summer

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Best during summer 〰️

INGREDIENTS

For the salad:

• 3 ripe peaches, sliced into wedges

• 2 large heirloom tomatoes, sliced or cut into wedges

• 1/2 English cucumber, thinly sliced

• 2 cups arugula or your favorite tender greens

• 1/4 cup fresh basil leaves

• 1/4 cup fresh mint leaves

• Small handful of fresh parsley, roughly chopped

• 1/3 cup pistachios, roughly chopped

• 1/3 cup crumbled goat cheese or feta, optional

For the vinaigrette:

• 1/4 cup extra virgin olive oil

• Juice of 1 lemon

• 1 teaspoon sumac

• 1 teaspoon raw honey

• 1/2 teaspoon Dijon mustard

• 1 Tbs chopped pistachios (more or less as you desire)

• Sea salt and freshly cracked black pepper, to taste

DIRECTIONS

Add your peaches, tomatoes, cucumber, greens, and fresh herbs to a large serving platter or bowl.

In a small bowl, whisk together the olive oil, lemon juice, sumac, honey, Dijon mustard, sea salt, and black pepper. Mix in the chopped pistachios. (optionally, leave out of the vinaigrette & just sprinkle over salad at the end)

Drizzle the vinaigrette over the salad just before serving and gently toss. Finish with the chopped pistachios and goat cheese or feta, if using.

That’s it.

Serve it alongside grilled chicken or fish :)

👩🏻‍🍳 HOLISTIC CHEF NOTE:

One of my favorite ways to think about building a meal is through diversity rather than obsessing over one individual “superfood.”

Look at what we have happening in this one simple salad: peaches, tomatoes, cucumber, arugula, basil, mint, parsley, pistachios, sumac, lemon, and extra virgin olive oil.

That’s a lot of different plant compounds showing up together!