Three ingredients that I adore and that coincide at the end of summer: the pink tomatoes from Barbastro, the peach from Calanda and the lady’s neck figs (I like both the white ones and the black ones, don’t make me choose). In this especially hot year – a salute to climate change deniers – we can find tomatoes of many other varieties, but usually the Barbastro is one of the later varieties and is usually harvested until well into October, although last year the campaign lasted until mid-November (also due to high temperatures).
The combination of tomato and peach may seem strange the first time you hear about it, but once you try it -whether in salad or cold soup- you fall hopelessly in love with how they combine their flavor and texture. I usually prepare it with peaches from Calanda, another of the jewels of this season that this year unfortunately lost more than half of its production in July, as a result of a hailstorm in which ice the size of ping pong balls fell. pong; therefore they are more difficult to find (and also more expensive).
Figs and sweet onion may seem like an even weirder addition, but they still work great in this dish. The former provide that characteristic fleshiness and a hint of honey, and the onion previously soaked for a while in vinegar provides a tasty contrast that lifts the whole. A good extra virgin olive oil -this summer I have discovered the ecological Matarranya oil cooperativein Calaceite, where I spent a few days on vacation, a bomb of flavor from the first cold pressing – and little else will we need to enjoy this salad that takes us from summer to autumn.
Difficulty
Cut, mix and serve: it’s a salad.
Ingredients
For 4-6 people
- 800 g of tomatoes (I used roses from Barbastro)
- 2 vine peaches
- Between 8 and 16 figs (depending on size)
- 1 sweet onion
- Sherry vinager
- extra virgin olive oil
- olives to taste
- Salt
- Pepper
Preparation
- Peel the onion, cut it thinly and soak it with a little sherry vinegar, a splash of water and salt. Let stand for half an hour.
- Meanwhile, peel the peaches, cut them together with the tomatoes into bite-size pieces and put them in a salad bowl.
- Add the figs cut in halves or quarters, depending on the size. Finish off with the marinated onion, olives, if you like, a little more vinegar – the onion, tomato and peach already provide a little acidity – salt, pepper and a generous splash of oil. Serve with bread to make boats.
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#Tomato #peach #fig #salad