Preparation time: 30 minutes | Serves: 2 people

This is such a simple salad that really allows beautiful, fresh ingredients to shine. The tomatoes get a slight dose of sweetness from the peach, balanced with the quick pickled radishes for a delicate, sour almost pungent flavour. Creamy goat cheese adds saltiness while chilli oil brings a touch of heat.

Ingredients 

2 firm heirloom tomatoes

1/2 yellow peach (semi-ripe)

1 small radish

1 tbsp. red wine vinegar

50g soft goat cheese

1 tsp. sumac

Flaky salt, according to taste

1 tbsp Pukara Estate Chilli Extra Virgin Olive Oil 

Method 

Use a mandolin or sharp knife to slice the radish into thin rounds. Place in a bowl and mix with the vinegar and a pinch of salt.

Slice the tomatoes into even rounds and cut the peach into half moons. Arrange on a serving plate, alternating between tomato and peach slices.

Top with the pickled radish (you can drizzle a bit of the pickling liquid if desired).

Dot the goat cheese evenly on top and drizzle with the olive oil.

Sprinkle with sumac and salt, according to taste. Serve immediately.

Swaps, Serves & Storage

Can I use any other tomatoes for this recipe?
You can use firm cherry tomatoes instead.

What can I swap the goat cheese with?
Crumbly, salty feta cheese is a great alternative to goat cheese in this salad recipe. You can also use cashew cheese for a vegan option.

What fruits can I use instead of peaches?
Use thinly sliced nectarines, white peaches or underripe plums instead of peaches in this recipe.

What should I serve this heirloom tomato salad with?
Serve this salad as a side to grilled chicken or fish, or with a hunk of crusty bread to mop up the dressing.

Can I prep this salad ahead of time or store it?
This salad tastes best when it’s freshly made, so I would suggest eating it right away. The dressing will soak into the peaches and tomatoes and turn them soggy, so they won’t sit well for longer than a few hours. You can pickle the radish ahead of time though.

Tips & Tricks

Temperatures matter - A wonderful head chef once told me that tomatoes taste best when eaten at room temperature. While it's challenging to keep them outside the fridge during summer, instead I suggest keeping the ingredients out from the fridge (except the goat cheese) 30 minutes before assembling this salad so they can reach the optimum temperature.