Tomato, Peach and Blue Cheese Salad

Tomato, Peach and Blue Cheese Salad

This is so delicious, it transports you straight to Italy. You can almost feel the waves of some distant turquoise waters lapping at your feet. This is vaguely based on a few salads we’ve eaten in our time, but this is the recipe we come back to again and again. And again. 


For the Salad

  • 1kg Ripe Tomatoes
  • 4 Ripe Peaches or plums (or both!)
  • A large hunk of creamy blue cheese - something like Gorgonzola is perfect
  • Scattering of Leaves - Rocket or Mustard is perfect but any work


For the Dressing (a kind of Chermoula)

  • A small piece of Ginger
  • 1 clove of Garlic
  • Sweet Paprika
  • Lightly toasted cumin and coriander seeds (about 1/2 teaspoon each)
  • 1 Red Chilli 
  • 1 Lemon (zest and juice)
  • Parsley or any other soft herb you fancy 
  • Extra Virgin Olive Oil
  • White Balsamic Vinegar


First up, make your dressing. Chop the ginger, crush the garlic and grind the cumin and coriander seeds and combine all together in a bowl. Add the finely chopped chilli and lemon zest and finely chopped soft herbs (whatever you’ve got!) and submerge it all in extra virgin olive oil and a dash of white balsamic (or normal balsamic) to taste. Add some lemon juice to taste, probably poured directly from your Feldspar juicer.


Chop the tomatoes, peaches and assemble with the leaves in a shallow serving bowl. This one works very well. Dot over pieces of the blue cheese and pour over the dressing. 


Serve with freshly baked sourdough and salted butter.