Summer weather has passed but summer eats are still alive and well here. The air is cool, the foggy days have started trickling into the valley, yet tomatoes, peaches, corn, and the like are still showing up at the markets and I'm taking full advantage.
This is a quick salad I put together for lunch last weekend but I could have just as well served it at a dinner party. When a dish can be made for a group just as easily as it can for a Saturday lunch for two, it's a winner in my book. Platter dishes are one of my favorite ways to entertain because the platters are set in the middle of the table, and everyone helps themselves which encourages an interactive, casual environment where everyone feel at home and conversation flows freely.
Tomatoes and peaches when at their peak like they are right now are so sweet and juicy that they provide the perfect balance to the bright and tangy tarragon pesto and smoky bites of corn. If you're a miso fan, you'll love the tip I picked up from Amy for adding miso to the pesto. It gives that salty, umami flavor, similar to what toasted pine nuts and/or parmesan would give. But of course salt, pine nuts and/or parmesan can be substituted if you don't have miso.
Tomato, Peach, and Tarragon Salad with Smoky Corn Gremolata
Notes: You will have leftover tarragon pesto. It keeps well in the fridge for several days and is delicious stirred into soups, folded into quinoa or rice, or drizzled over roasted veggies.
2 large tomatoes
2 large peaches
Smoky Corn Gremolata
Slice tomatoes and peaches and arrange on a platter. Sprinkle with salt and pepper, to taste. Top with corn gremolata and tarragon pesto.
Smoky Corn Gremolata
1 corn on the cob
2 Tbsp. extra-virgin olive oil
1 tsp. cumin
Salt + pepper, to taste
Heat medium skillet over medium to medium-high heat.
While skillet is preheating, cut corn off the cob. Add oil to skillet and immediately add corn, cumin, and salt/pepper to taste. Stir to combine and cook for 1 minute, just until the corn turns bright yellow and the cumin is fragrant. Remove from heat before pan starts to smoke.
1 bunch (1 cup/22 g) tarragon leaves
1/2 bunch (1/2 cup/11 g) parsley
1 Tbsp. (3 tsp.) white miso*
1 clove garlic
1/3 cup (80 ml) extra-virgin olive oil
Add everything to a food processor and process until smooth. Taste and adjust for seasoning.
* If you don't have white miso replace with salt, to taste, or salt + a handful of toasted pine nuts or parmesan.