Herb-Packed Heirloom Tomato Tart

If you’ve never placed a plump Southern peach on top of a mountain of fresh salad greens, then you are in for a real treat. So often we look to dessert recipes when we load up on that extra basket (or two!) of peaches at the market during peak season, and that’s fine on occasion. But sometimes, it’s nice not to let all that extra sugar cover up those naturally sweet beauties!

Let those pretty peaches shine by gently wrapping them in prosciutto and tossing them into a summer salad of fresh peas, greens and tomatoes, pickled shallots plus creamy goat cheese all bathed in a bright balsamic vinaigrette. So simple, so satisfying, and oh, so good.

A moment on the peas: Any Southern farmer’s market will likely have several varieties of fresh field peas popping up throughout the end of summer, including cream peas, crowders, zippers, lady peas, pink eyes and purple hulls. They’re all a bit different but all delicate and delightful and delicious. And very seasonal! Field peas (also called cowpeas or Southern peas) are different from green peas, and depending on the type can be buttery, meaty, earthy, tender and/or creamy. Plus as members of the legume/bean family, they are incredibly good for you, too, loaded with protein, fiber, vitamins and minerals. Be careful not to overcook them; in salads these peas are best when they are slightly soft on the inside but still have a bit of bite. Start tasting after 10 minutes or so. I like to marinate the cooked peas in some of the salad dressing for a bit to give them a little extra zing.

Pickled shallots are another key ingredient in this dish. Shallots are a milder member of the onion family but can still very quickly overpower a dish. A simple quick-pickle in sugar-and-salt-seasoned vinegar takes the edge off and adds a tart-sweet flavor and crisp texture that perfectly complements the peppery greens, sweet peaches, and pungent prosciutto. You’ll end up tossing them into all sorts of salads and veggie sides.

This salad is extremely seasonal, so hit that farmer’s market now and enjoy while you can. I recommend keeping a plate of peaches on your counter and a bowl of marinated peas in your fridge as long as they’re around! That way you’ll always have a quick salad-dinner on the ready for those summer nights when you just don’t feel like cooking.

Summer Peach, Pea, and Prosciutto Salad

Serves 4

Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoon balsamic vinegar
• 2 teaspoon dijon mustard
• 1 tablespoon finely chopped shallot or red onion
• ½ teaspoon kosher salt

Pickled Shallot

• 1 shallot, thinly sliced
• ¼ cup cider vinegar
• 1 teaspoon sugar
• Dash of salt
• ¼ cup boiling water

Salad

• 2 cups fresh field peas such as lady, zipper, pink eyes or crowder peas
• 2 ripe peaches
• 2 ounces thinly sliced prosciutto, torn into long, thin ribbons
• 1 (5-ounce) container fresh arugula
• 2 ounces goat cheese

To make dressing, combine oil, vinegar, mustard, 1 tablespoon shallot and ½ teaspoon salt in a small bowl, stirring with a whisk until combined.

To pickle the shallot, combine sliced shallot, vinegar, sugar and dash of salt in a small bowl. Add boiling water; let sit at least 15 minutes.

To prepare salad, combine 1 quart water and ½ teaspoon salt in a large saucepan over medium high heat. Bring to a boil. Add peas, reduce heat and simmer 15-20 minutes or until peas are tender. Drain and rinse under cold water until cooled. Combine peas and 3 tablespoon dressing mixture in a small bowl; toss to coat. Refrigerate peas at least 30 minutes or until ready to assemble salad.

Halve and core peaches, cut each halve into 4 wedges. Wrap each wedge with a thin slice of prosciutto. Combine arugula and remaining dressing in a large bowl or platter; toss to coat. Top with peas, peaches and pickled shallots. Sprinkle with goat cheese.

 

 

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.