I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
1. Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 in/2 to 2.5 cm wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half (if small) or into quarters (if larger). Put all of the tomatoes into a large, shallow serving bowl.
2. Peel the peaches with a paring knife and slice them off the pit into wedges or chunks that are close in size to the tomato pieces. Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.
3. Whisk together the olive oil, 2 tbsp. orange juice, 1 tbsp. balsamic vinegar, 2 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with the remaining herbs and the flowers (if using).
If you can, try not to toss the salad until a few minutes before serving—while the flavor improves with sitting, the looks and texture do not. So if you’re putting this out on a buffet, mix it very gently (right in its serving bowl) as close to serving time as possible.
Reprinted with permission from Fast Fresh & Green: More than 90 Delicious Recipes for Veggie Lovers by Susie Middleton (Chronicle Books, © 2010).
Keywords: gazpacho salad