The Dish: Heirloom Tomato and Peach Salad

The Dish: Heirloom Tomato and Peach Salad
The Chef: Keith Pooler
The Restaurant: Bergamot in Somerville

Serves 8-10

Salad Ingredients

-- Assorted heirloom tomatoes (approximately 1 per person)
-- Peaches (approximately 1 for 4 people)
-- Pursalane
-- Thai basil

Cucumber Vinaigrette

-- 2 each large cucumbers, juiced (using a blender or juicer)
-- 1/4 cup shallot, minced
-- 3 TBL. garlic, minced
-- 1/2 c. rice or champagne vinegar
-- 2 tsp salt
-- 1 tsp sugar
-- 1/4 c. canola oil
-- 3 TBL. cicely, chopped 
-- 1 TBL anise hyssop, chiffonade
-- 1/3 cup cucumber, small dice and thin slices

Directions for Cucumber Vinaigrette: 

-- Mince together shallots and garlic, cover with champagne vinegar.
-- Add salt and sugar, let mixture sit for 10-15 minutes then whisk in oil.
-- Add remaining ingredients, adjust seasoning if necessary.

Tomato Molasses

-- 4-5 medium local tomato, juiced
-- Molasses
-- Pinch salt

Directions for Tomato Molasses:

-- Cut tomato into large chunks and juice in a blender. Strain so you are left with just the liquid.
-- Measure tomato juice, and add an equal amount of molasses.
-- Bring to low boil, then lower to simmer and reduce back down to molasses consistency.

Salad Assembly

-- Cut tomatoes into a variety of shapes and sizes any way you like
-- Slice and dice peaches any way you like with a sharp knife so they do not bruise.
-- Brush the plate with the tomato molasses and start arranging peaches and tomatoes and cucumber slices from the vinaigrette. Make sure to season tomatoes with sea salt. 
-- If you want to do a platter slice and alternate.
-- Drizzle the salad with the cucumber vinaigrette.
-- Garnish with pursalane or calimint, anise hyssop and Thai basil.