In my opinion, New Jersey has the best peaches, tomatoes and corn I have ever tasted, and I am VERY picky about this. Mealy peaches and tomatoes make me gag, and gummy corn makes my eyes water. Growing up in Princeton there were roadside farm stands everywhere. By midsummer, these stands were bursting with colorful heirloom tomatoes, juicy peaches, sweet white corn so good you can eat it raw and super hot stoners with their dogs that would slowly calculate your total after weighing each item 3 or 4 times before finally getting it right. I loved getting back into my blazing hot car, and blaring the Dead so the stoners would notice as my 89 volvo wagon pulled onto the road and smelling the hot peaches and tomatoes fill my car with smells of summer and the anticipation of an awesome BBQ… mmmmmm…..
There were three staples in my house during July and August. One was a fresh tomato sauce made with heirloom tomatoes, white wine, onions, garlic and fresh basil, served tossed with angel hair pasta, good olive oil and some really good bread. My mom would make and freeze about 30 containers of this to pull out throughout the year. The other was my dad’s tomato peach salad. At the age of 15 I was new to the tomato world and moving from eating cooked tomatoes in a sauce to raw tomatoes was still a big deal for me. However, after watching my dad repeatedly make this salad I decided there must be something to it. Let me just say here that my dad used to eat mayonnaise with this salad. BARF!!! He would layer the tomatoes, peaches and basil, drizzle a little balsamic and olive oil and then plop a big dollop of mayo on top (shudder). I have never liked mayo so even writing this is causing gag reflexes, but in working my way around the globual, I immediately fell in love with this combination. My dad has taught me so much; how to shoot a gun, fly fish, pick fresh watercress, find morels, shear sheep, call turkeys and raise chickens to name a few, but seriously, the tomato peach thing changed my life. By the way, the other staple was a nice cold bottle of Morro Bay Chardonnay, but at 15 I didn’t care much for it…yet.
That being said, the produce in Southern California kicks some serious ass too, and I have made the Santa Monica Farmer’s Market my second home. Although it’s hard to find anything bad at this market, the peaches from Reiger Farms and the Tomatoes from Tutti Frutti really stand out. When Cube first opened about 5 years ago and summer hit, we tested this salad with Alex’s amazing imported buffalo mozzarella and an awesome 6 year balsamic that Rachael found… the seas parted. It has been our best selling salad ever since and we get emails and inquiries starting every May, asking when we will have it. The MOST important thing about this amazingly simple salad is using the best ingredients. There are only 7 ingredients total, but each one stands out and must be perfect. Perfectly ripe peaches that are balanced in sweetness and acidity, a killer heirloom tomato, Cube imported buffalo mozzarella (we also carry burrata which people often substitute), fresh basil, 6 year aged balsamic, a medium fruity olive oil and a great sea salt. If any of these ingredients are sub-par, your salad will be too.
In my opinion, New Jersey has the best peaches, tomatoes and corn I have ever tasted, and I am VERY picky about this. Mealy peaches and tomatoes make me gag, and gummy corn makes my eyes water. Growing up in Princeton there were roadside farm stands everywhere. By midsummer, these stands were bursting with colorful heirloom tomatoes, juicy peaches, sweet white corn so good you can eat it raw and super hot stoners with their dogs that would slowly calculate your total after weighing each item 3 or 4 times before finally getting it right. I loved getting back into my blazing hot car, and blaring the Dead so the stoners would notice as my 89 volvo wagon pulled onto the road and smelling the hot peaches and tomatoes fill my car with smells of summer and the anticipation of an awesome BBQ… mmmmmm…..
.
There were three staples in my house during July and August. One was a fresh tomato sauce made with heirloom tomatoes, white wine, onions, garlic and fresh basil, served tossed with angel hair pasta, good olive oil and some really good bread. My mom would make and freeze about 30 containers of this to pull out throughout the year. The other was my dad’s tomato peach salad. At the age of 15 I was new to the tomato world and moving from eating cooked tomatoes in a sauce to raw tomatoes was still a big deal for me. However, after watching my dad repeatedly make this salad I decided there must be something to it. Let me just say here that my dad used to eat mayonnaise with this salad. BARF!!! He would layer the tomatoes, peaches and basil, drizzle a little balsamic and olive oil and then plop a big dollop of mayo on top (shudder). I have never liked mayo so even writing this is causing gag reflexes, but in working my way around the globual, I immediately fell in love with this combination. My dad has taught me so much; how to shoot a gun, fly fish, pick fresh watercress, find morels, shear sheep, call turkeys and raise chickens to name a few, but seriously, the tomato peach thing changed my life. By the way, the other staple was a nice cold bottle of Morro Bay Chardonnay, but at 15 I didn’t care much for it…yet.
.
That being said, the produce in Southern California kicks some serious ass too, and I have made the Santa Monica Farmer’s Market my second home. Although it’s hard to find anything bad at this market, the peaches from Regier Farms and the Tomatoes from Tutti Frutti really stand out. When Cube first opened about 5 years ago and summer hit, we tested this salad with Alex’s amazing imported buffalo mozzarella and an awesome 6 year balsamic that Rachael found… the seas parted. It has been our best selling salad ever since and we get emails and inquiries starting every May, asking when we will have it. The MOST important thing about this amazingly simple salad is using the best ingredients. There are only 7 ingredients total, but each one stands out and must be perfect. Perfectly ripe peaches that are balanced in sweetness and acidity, a killer heirloom tomato, Cube imported buffalo mozzarella (we also carry burrata which people often substitute), fresh basil, 6 year aged balsamic, a medium fruity olive oil and a great sea salt. If any of these ingredients are sub-par, your salad will be too.
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Cube’s Tomato Peach Salad
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
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1 8oz ball buffalo mozzarella
2 medium heirloom tomatoes (different colors looks great, but taste and texture matters most)
2 large perfectly ripe peaches (I like yellows best because they are typically more acidic and not too sweet)
1-2 tbs 6 yr balsamic
1-2 tbs fruity olive oil
fresh basil
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This is very easy to assemble. Slice the tomatoes into rounds starting at the bottom into ½ inch slices. Season with salt. Slice peaches into rounds parallel to the pit, same thickness, do not season peaches. On a platter layer layer one peach to one tomato. You can either slice the mozzarella and lay on top or keep whole and score the top. Drizzle olive oil and balsamic over the peaches and tomatoes and just oil on the cheese. Chiffonade basil and sprinkle over the top. Enjoy!!!
Very delicious salad. Nice food picture.
Brilliant with the peach
I was at Cube last Saturday for the Phototasting and I gotta say – this salad was amazing. Thanks for inspiring me with your blog and your food. I will definitely be back to Cube soon (with camera in tow)!
-Katharine