Heirloom Tomatoes And Peaches Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Line a small baking sheet with parchment paper.

In a small bowl, combine chopped pistachios, sunflower seeds, and rolled oats. Toss with maple syrup, oil, salt, and orange zest until evenly coated.

Spread the mixture in an even layer on the prepared baking sheet. Toast in the oven for 8–10 minutes, stirring once halfway, until golden and fragrant. Watch closely to avoid burning.

Remove from oven and let cool completely on the sheet — granola will crisp as it cools. Once cool, break into small clusters if needed.

In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, minced shallot, minced garlic, honey (or agave), salt, and black pepper.

Slowly whisk in the olive oil in a steady stream until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (more honey for sweetness or more vinegar for brightness). If making ahead, store refrigerated and bring to room temperature before serving; whisk or shake to recombine.

Prepare tomatoes: slice larger heirloom tomatoes into 1/2-inch wedges; halve or quarter smaller ones so you have about 4 cups of mixed pieces. Place in a large shallow serving bowl or platter.

Prepare peaches: remove pits and slice peaches into 1/4-inch wedges. Toss the peach slices gently with tomatoes in the bowl.

Tear basil and mint leaves by hand to release oils and scatter over the tomato–peach mixture.

Sprinkle the crumbled feta or ricotta salata over the salad, if using.

Season the salad with coarse sea salt and freshly ground black pepper, distributing evenly.

Drizzle the red wine vinaigrette over the salad — start with about half the dressing (approx. 2–3 tbs) and toss gently; add more to taste. Use a light tossing motion to keep fruit intact.

Finish by scattering the cooled pistachio–sunflower granola over the top to add crunch. Serve immediately so granola stays crisp.