Peach and tomato salad with hot honey vinaigrette

Dame Jen Greenhalgh

Fresh peaches and tomatoes are a match made in heaven. Add In some tarragon and lashings of honey hot sauce vinaigrette and you have sunshine on a plate.

Serves 6

Ingredients

750g heritage tomatoes, yellow, red, a mixture of sizes and varieties
1 small/medium red onion
20-30g fresh tarragon
Maldon sea salt
2 fat ripe peaches
4 tbsp Extra Virgin Olive Oil
2 tbsp good honey (Wildflower is good here)
1 tbsp tabasco or your favourite hot sauce
Black pepper

Method

1.  Wash your tomatoes and remove any large cores. Cut into beautifully random chunks, slices and halves, have a mixture of sizes and types of cut. Place in a bowl and seaosn well with Maldon sea salt. 

2. Meanwhile whisk together the oil. honey, oil and hot sauce until emulisified and season with a little black pepper to taste. 

3. Halve the peaches and thinly slice, add to the bowl with the tomatoes. There is no need to mix yet. 

4. Pull the tarragon off the stem and add to the bowl on top of the peaches.

 5. Peel the red onion, halve and using a mandolin or a super sharp knife (take care!); shave the red onion as fine as you can and plunge it into a bowl of ice cold water and drain. Then add to the bowl with everything else but don't mix yet. The cold water bath removes a hint of the fire from the onion and seperates the peices perfectly.  

6. Now drizzle the dressing into the bowl with everything else whilst mixing and tossing all the ingredients together, 

Serve immediately as a perfect BBQ side dish or with some pan fried fish. To make a more hearty meal of the dish add on in a can of drained cannelini, butterbeans or chickpeas or rocket piled on top.