Summer Tomato and Peach Salad

with Pickled Red Onion, Fresh Herbs, and Walnuts

This is one of those dishes you should make only in the summertime, when produce is at its peak in both flavor and nutritional value. The combination of peaches and tomatoes is special, and the addition of the quick pickles is show-offy, yet easy. It’s fun watching the red onion rings turn a bright shade of vermilion as they pickle. With a double dose of walnuts—both nuts and oil—this is a salad you can really feel good about. (See photo.)

Serves 6

For the pickled onion

• 1½ cups unfiltered apple cider vinegar
• ⅓ cup maple syrup or coconut palm sugar
• 5 black peppercorns
• 1 bay leaf
• ¼ teaspoon fine sea salt
• 1 large red onion, sliced into thin rings (about 2 cups)

For the dressing

• 3 tablespoons unfiltered apple cider vinegar
• 1 small shallot, finely minced
• ½ teaspoon Grainy Mustard
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup walnut oil

For the salad

• 3 large heirloom tomatoes, sliced into wedges
• 2 ripe peaches, unpeeled, pitted and sliced into wedges
• ¼ cup sliced fresh basil
• 2 tablespoons chopped fresh tarragon
• ¼ cup walnuts, soaked and dehydrated, chopped

Make the pickled onion: In a small saucepan, bring the vinegar, maple syrup, peppercorns, bay leaf, and salt to a boil. Add the onion and cook for about 1 minute. 
Remove from the heat and let the onion sit in the liquid for 10 minutes. Drain the liquid from the onion, reserving the liquid, and let the onion and liquid cool to room temperature separately. Place the onion in a jar, cover with the liquid, seal, and refrigerate until chilled. The pickled onion will keep in the refrigerator for up to 2 weeks.

Make the dressing: In a small bowl or blender, whisk or blend together the vinegar, shallot, mustard, salt, and pepper. Whisk or blend in the walnut oil in a slow stream until the dressing is creamy and emulsified.

Make the salad: Arrange the tomato and peach wedges on a pretty platter, then arrange some of the pickled onion on top. Drizzle with the dressing, sprinkle the basil, tarragon, and walnuts on top, and serve.