Summer in Arkansas means the best of tomatoes and peaches, and I love that they both are harvested at about the same time. Most of our tomatoes are grown at home, but I do support our local farmers markets whenever I can as well. I rarely buy tomatoes out of season in the grocery store unless it's cherry, grape or Roma tomatoes.
One of our all-time favorite salads during the summer is a loose recipe centering around heirloom tomatoes and Arkansas peaches. In its simplest form, it's sliced tomatoes and peaches sprinkled with a little shredded Genovese basil, freshly cracked pepper and kosher salt. The variations are endless: sometimes it's a drizzle of reduced balsamic vinegar, a sprinkling of fresh goat or feta cheese and maybe some blueberries or fresh melon.
Our "dressed up" version involves this simple but delicious Peach-Ginger Vinaigrette that has just a bit of a kick from Sriracha. Here again, this is a loose recipe meant to be created with whatever suits your fancy.
I only use Arkansas-grown peaches, primarily from my friends at Peach Pickin' Paradise in Clarksville which has been in the Morgan family for generations. There are several excellent orchards available around our state. Support our local farmers and producers.
Peach-Ginger Vinaigrette
Yields 1 1/2 cups
Ingredients
1/2-3/4 cup peeled and chopped fresh Arkansas peaches
1/2 cup peach preserves (substitute honey)
1/2 cup rice vinegar
2 Tablespoons Riceland Rice Bran Oil
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon soy sauce
2 Tablespoons minced scallions (substitute shallots)
Sea salt (substitute Goachang Sea Salt for a little kick), to taste
Directions
Purée peaches and preserves in a food processor until smooth.
Add in rice vinegar, Riceland Rice Bran Oil, ginger and soy sauce. Blend well.
Stir in minced scallions and salt.
Chill well and shake before serving on salad.
Want to easily peel peaches? Try this method:
