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Tomato, peach, tarragon, sumac summer salad

Serves 2-4

This is the perfect simple summer salad when tomatoes and stone fruit are ripe, delicious and abundant. The sumac adds a sour tang to the fruits, while the tarragon adds a savoury bite. Serve with ham, seafoods or with good crusty bread and fancy cheese.

Ingredients

800g ripe tasty tomatoes, cut into wedges

4 peaches or nectarines (you could also use plums or ripe figs) 

Finely grated zest of 1/2 a lemon

2 tsp red wine vinegar

2 tbsp extra virgin olive oil

1/2 tsp sumac

1/2 bunch tarragon, leaves picked and torn 

Method

Combine tomatoes, peaches, lemon zest and 1/4 tsp salt flakes in a bowl and set aside for 5 minutes to marinate. Then add vinegar, oil, sumac and three-quarters of the tarragon. With clean hands, toss until well combined. 

Spread salad across a serving platter, scatter with remaining tarragon and serve immediately.

You could add some dollops of ricotta or  labneh if you’d like a little creaminess.