Stone Fruit, Tomato and Fresh Cheese

Recipe by Chef Andy Hollyday from the Selden Standard in Detroit

June 01, 2017

Ingredients

  • 2 pounds heirloom tomato, cut into chunks or wedges
  • 1 pound stone fruit, cut into chunks or wedges
  • 1 to 2 bunches fresh herbs, torn into pieces
  • ½ cup onion, thinly sliced
  • ¾ pound local cheese, sliced or cubed
  • ¼ cup vinegar (aged balsamic, red wine, sherry or champagne)
  • ½ cup extra-virgin olive oil
  • Larges pinches of sea salt
  • Large pinches of freshly ground black pepper

Instructions

Combine tomato, fruit, half of herbs and onion in a large bowl. Add vinegar, oil, salt and pepper; stir gently to combine. Top salad with cheese and remaining herbs. Drizzle with additional oil, salt and pepper as desired.

Serves: 6

Chef’s Note: Enhance your salad with other seasonal ingredients like fresh chiles, cucumber, corn, peppers, croutons or toasted nuts.

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Ingredients

  • 2 pounds heirloom tomato, cut into chunks or wedges
  • 1 pound stone fruit, cut into chunks or wedges
  • 1 to 2 bunches fresh herbs, torn into pieces
  • ½ cup onion, thinly sliced
  • ¾ pound local cheese, sliced or cubed
  • ¼ cup vinegar (aged balsamic, red wine, sherry or champagne)
  • ½ cup extra-virgin olive oil
  • Larges pinches of sea salt
  • Large pinches of freshly ground black pepper
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