Henry Darger kept a journal detailing nothing but the weather for 10 years. This is often held up as an example of his true “outsider” status, but he lived in Chicago and I bet the weather was interesting. I say that in the hopes that you will forgive my own brief weather journal, as we have had both beautiful and dramatic weather for Brooklyn in August. Yesterday, after a clear, gorgeous, decidedly un-August day, we had a brief rain, then a huge rainbow, and then blue skies. Just in time for grilling. To celebrate our good fortune we grilled lamb chops and ate them with a peach, plum, and tomato salad. For dessert I made the Orangette apricot tart. It was a very good dinner.
About that tart — I recommend you check out the recipe. I liked her take on the all butter crust, which involves a splash of vinegar, and I liked the delicate flavors of the tart itself. With just a crust, fruit and sugar, it is summer simplicity at its best.
Now on to the salad. The flavors are really spectacular. The tartness of the plums contrasts with the salty savoriness of the tomatoes. Everything takes on a definite melt in your mouth quality. Also, it’s really, really easy.
Peach, Plum and Tomato Salad
2 just ripe peaches cored and cut into bite sized pieces
4-5 plums (a mix of variety and/or color is great) cored and cut into bite sized pieces
3 medium tomatoes chopped
1 teaspoon dry balsamic vinegar
1 teaspoon minced tarragon
2 tablespoons red onion minced
1 tablespoon olive oil
several dashes each salt and pepper
Prepare the peaches and plums, reserving any leftover juices and place in a large bowl. Prepare the tomatoes, place in a small bowl with a dash or two of salt, and set aside.
Add the diced onion, tarragon, olive oil and balsamic to the reserved juice, and whip with a fork. Set aside for fifteen minutes, then pour half of the dressing onto the peaches and plums.
Just before eating, add the tomatoes to the salad, toss with the remaining dressing, and add salt and pepper to taste. Garnish with red onion slices and serve.