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.
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
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.