Heirloom-tomato salad with peaches, mint and almonds

Name: Heirloom-tomato salad with peaches, mint and almonds
Cook time: 30 min
Yield: 8-10 as a side
Cuisine: Modern Australian
Ingredients: 100ml extra virgin olive oil; 2 tbsp red wine vinegar; 2 tsp dark muscovado sugar; 1kg heirloom tomatoes of different colours, varieties, and sizes; large handful of mint, finely chopped, plus extra to serve; ½ red onion, finely sliced; 3 yellow peaches, cut into wedges; large handful of coriander leaves, to serve

Julia Busuttil Nishimura

November 29, 2024

Watermelon, figs or nectarines would also work in this tomato salad.William Meppem

easyTime:< 30 minsServes:8-10 as a side

I make a version of this salad every Christmas, sometimes with watermelon, nectarines or figs instead of peaches, but always with the best and ripest tomatoes I can find. It makes for a wonderful side for a Christmas ham or roast meats.

The smoky almonds add lovely texture and I usually make a double batch of them since they tend to disappear before I’ve had time to mix them into the salad!

Ingredients

100ml extra virgin olive oil
2 tbsp red wine vinegar
2 tsp dark muscovado sugar
1kg heirloom tomatoes of different colours, varieties, and sizes
large handful of mint, finely chopped, plus extra to serve
½ red onion, finely sliced
3 yellow peaches, cut into wedges
large handful of coriander leaves, to serve

For the smoky almonds

80g whole blanched almonds
2 tsp extra virgin olive oil
flaky salt, to taste
1 tsp sweet smoked paprika

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a tray with baking paper. In a small bowl, combine the almonds with the olive oil and a good pinch of flaky salt. Toss to coat, then arrange in a single layer on the tray. Roast in the preheated oven for 10-15 minutes or until golden, stirring halfway. Transfer to a bowl, then sprinkle with the paprika and set aside to cool.
Step 2
In a large bowl, whisk together the olive oil, vinegar and sugar to combine.
Step 3
Prepare the tomatoes by cutting large ones into wedges and smaller ones, such as cherry tomatoes, in half. Place in the bowl containing the dressing along with the chopped mint and onion. Season to taste and toss to combine. Marinate for 5 minutes.
Step 4
Just before serving, toss through the peaches, coriander, extra mint leaves and almonds and transfer to a serving platter.