Chef's Recipes

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."

By Josh & Julie Niland
  • Serves 4
  • 10 mins preparation

"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.

Ingredients

  • 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

Main
  • 1
    For the vinaigrette, whisk olive oil, vinegar and vanilla seeds in a small bowl.
  • 2
    Drizzle tomatoes and peaches with dressing, and season to taste with salt and black pepper

Notes

Drink suggestion by Wimmy Winkler