Peach, almond and tomato salad
A rosé, such as Domaine Horgelus’s 2020 from south west France, epitomises a summer’s day. Its blush pink colour and summer berry aromas and flavours pair beautifully with the tangy tomatoes and mellow peaches in this salad. This wine would also be delicious with the salad of lettuce and peas (£11.50; swig.co.uk).
Ingredients
Method
Step 1
Cover the whole blanched almonds with cold water and a splash of milk in a small saucepan and bring to the boil. Let the almonds steep for 10 minutes off the heat. Then rinse and set aside.
Step 2
Bring a large pot of water to the boil. Remove the cores from the tomatoes (the bit at the stem end) and drop them in the water for 20 seconds. Then put them into a bowl of cold water and remove the skins. Repeat with the whole peaches – they will take up to 1 minute to release their skins, depending on ripeness.
Step 3
Cut the tomatoes into segments. Season with salt and freshly ground black pepper, and add a few drops of red wine vinegar. Cut the peeled peaches into similar sized segments, discarding the stones. Toss these together with the oil, roughly torn basil and almonds, and serve.
