Tomato, peach and basil salad with miso sesame dressing

Name: Tomato, peach and basil salad with miso sesame dressing recipe
Yield: 6
Ingredients: 1kg mixed tomatoes (we used ox-heart tomatoes, and large and cherry heirloom tomatoes); 3 large ripe peaches; 1/3 bunch basil, leaves picked; 1/3 cup (80ml) rice wine vinegar; 2 tbs caster sugar; 3 eschalots, peeled, finely sliced into rounds; 2 tbs white miso paste; 1/4 cup (60ml) neutral oil (such as grapeseed or vegetable oil); 2 tsp tamari; 2 tbs rice wine vinegar; 1 tbs toasted sesame seeds; 1 tbs sesame oil; 1 tsp caster sugar

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by Georgina Esdaile

Food Editor

Nov 18, 2021

If you're looking for an impressive summer salad, this is the one.

1kg mixed tomatoes (we used ox-heart tomatoes, and large and cherry heirloom tomatoes)
3 large ripe peaches
1/3 bunch basil, leaves picked

Pickled eschalots

1/3 cup (80ml) rice wine vinegar
2 tbs caster sugar
3 eschalots, peeled, finely sliced into rounds

Miso sesame dressing

2 tbs white miso paste
1/4 cup (60ml) neutral oil (such as grapeseed or vegetable oil)
2 tsp tamari
2 tbs rice wine vinegar
1 tbs toasted sesame seeds
1 tbs sesame oil
1 tsp caster sugar

Method

1.

For the pickled eschalots, place vinegar, sugar and 1 tsp salt flakes in a bowl and stir to dissolve the sugar. Add eschalot, stir to combine, and set aside for 45 minutes or until eschalot has softened and lightly pickled.
2.

For the miso sesame dressing, place all ingredients in a small bowl and whisk until smooth and combined. Set aside.
3.

Cut the tomatoes and peaches into halves or wedges, depending on their size, and arrange on a serving platter. Sprinkle with salt flakes and freshly ground black pepper. Drain eschalots from their pickling liquid and scatter over the tomatoes. Top with basil leaves, and drizzle with the miso sesame dressing. Serve immediately.