For these two Heritage 147 chefs, the best barbecues let local produce shine. “Most folks line up for hot dogs and hamburgers, but we come for the sides—the real stars of the show,” says Perez. Svorka adds, “Sides give us the opportunity to highlight the ripest fruits and veggies of the season.” Their go-to dish is this salad that shows off summer ingredients at their absolute peak of freshness.
Tomato and Peach Salad
Course: Salads, SidesCuisine: MediterraneanDifficulty: Easy10
minutes10
minutesThis tomato and peach salad recipe is even better when you shop fresh, local ingredients.
Ingredients
-
2 ears of fresh corn
-
6 large heirloom tomatoes, sliced
-
2 ripe peaches (or nectarines), sliced
-
10 oz fresh burrata, whole
- Salsa Verde Vinaigrette
-
½ green pepper
-
1 jalapeño, unseeded
-
1 medium clove of garlic, minced
-
⅛ cup of chopped sweet onion
-
⅓ cup parsley leaves, chopped
-
2 ½ tbsp fresh tarragon leaves, chopped
-
1 tsp kosher salt
-
¾ tbsp lemon juice
-
6 tbsp of a fruity, extra-virgin olive oil
-
A pinch of flaky sea salt
-
A few cracks of fresh black pepper
Directions
- Place sliced tomatoes and peaches in a bowl or on a platter.
- Using your hands, pull burrata apart and distribute evenly over tomatoes and peaches then top with charred peppers.
- Drizzle with vinaigrette to taste and finish with sea salt and pepper.
Related: Café Haven at Stella Brews Community in the Heart of New Rochelle
