Heirloom tomatoes? Examine. Tree-ripened peaches and plums? Sure. Add a last-minute toss of some contemporary backyard herbs and we’re already pondering we’re on to one thing nice. And but, the masterstroke behind the shocking stone fruit and tomato mixture of prime chef Claudette Zepeda’s Summer time Salad is the deeply hued chamoy dressing. Impressed by a well-liked Mexican condiment that’s made with fruit, chiles and lime juice, Chamoy is thicker than most dressings—extra like a paste—so it’s unfold on the underside of the platter earlier than heaping the fruit and tomatoes on prime, making for an particularly lovely presentation for this summery salad.
For Claudette Zepeda, chef and former Prime Chef and Top Chef Mexico competitor, it’s the arrival of stone fruit that basically kicks off summer time. As an alternative of utilizing lettuce, she likes to make a summer time salad with ” huge wedges of the ripest tomatoes I can get my arms on,” plus no matter stone fruit seems to be finest on the market. (When you can’t discover giant heirloom tomatoes, you may substitute halved heirloom cherry tomatoes.)
Don’t skimp on the subject of serving. A salad this lovely deserves tableware which matches its attraction. Our Cyprus salad plates (pictured with the salad above) are completed with a jewel-like reactive glaze in at least 10 mesmerizing hues—every plate a chunk of artwork each bit as charming because the multi-dimensional mixture of fruit and herbs with which it’s paired. Serve this summery dish with crusty slice of sourdough and a calming crisp white wine or iced inexperienced tea and your folks will bear in mind it for the remainder of the summer time.
Summer time Salad with Chamoy Dressing
For the Chamoy Dressing:
- 1/4 cup (1/2 oz/14 g) dried hibiscus flowers
- 1/4 cup (1 1/2 o/45/g) dried apricots
- 1 cup (8 fl oz/250 ml) water
- Juice of 1 lime
- 2 Tbs. sugar
- 1 to 2 Tbs. chile powder, ideally gochugaru (Korean Chile pepper)
- Pinch of kosher salt
- Pinch of citric acid (non-obligatory)
For the salad:
- 3 peaches, pitted and quartered
- Further-virgin olive oil for brushing and drizzling
- 3 plums, pitted and quartered
- 3 heirloom tomatoes, every minimize into 4 to six wedges
- 8 oz (250 g) mushy farmers’ cheese or queso fresco
- 1 pink onion, quartered and thinly sliced
- 1 cup (1 oz/30 g) blended contemporary herbs, equivalent to contemporary flat-leaf parsley, cilantro and thyme leaves or chopped chives
- Coarse sea salt and freshly floor pepper
To make the dressing, in a small saucepan over low warmth, mix the hibiscus flowers, dried apricots, water, lime juice, sugar, chile powder, kosher salt and citric acid. (use 1 Tbs chile powder for a much less spicy dressing, or 2 Tbs for extra warmth.) Prepare dinner, stirring often, till the sugar is dissolved and the combination involves a simmer. Take away the pan from the warmth, cowl and let stand till the apricots are mushy, about quarter-hour.
Let the combination cool barely, then switch to a blender and mix till easy. Cowl and refrigerate till prepared to make use of. (The dressing might be made as much as 1 day prematurely.)
Put together a medium fireplace in a grill, or preheat a grill pan over medium warmth. Frivolously brush the minimize sides of the peach quarters with olive oil. Place the peaches, minimize aspect down, on the grill and cook dinner till properly grill-marked, about 2 minutes. Flip and cook dinner on the opposite minimize aspect till grill-marked, about 2 minutes extra. Switch to a plate.
To assemble the salad, unfold a couple of giant spoonfuls of the dressing on the underside of a serving platter or in a big, shallow bowl. Organize the peaches, plums and tomatoes on prime of the dressing and crumble the cheese excessive. Garnish with the onion and herbs and season evenly with sea salt and pepper. Drizzle the salad throughout with olive oil and serve instantly. Serves 6 to eight.