Saint Peter's oxheart tomato and white peach salad


"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."

Pictured with crisp-skinned Spanish mackerel, aïoli, parsley and pickled onion salad.

You'll need

3 large oxheart tomatoes, thinly sliced 3 ripe white peaches (or yellow), stones removed, halved or thinly sliced   Chardonnay vinaigrette 90ml extra-virgin olive oil 25ml chardonnay vinegar scraped seeds of ¼ vanilla bean

Method

  • 01
  • For the vinaigrette, whisk olive oil, vinegar and vanilla seeds in a small bowl.
  • 02
  • Drizzle tomatoes and peaches with dressing, and season to taste with salt and black pepper

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2017

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