In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped,” (read the interview here). He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.
Pasta Salad with Tomatoes and Peaches
Adapted from In My Kitchen by Ted Allen
Save this recipe for high summer when tomatoes and peaches are at their absolute ripest. For maximum impact, keep the pasta, tomatoes and peaches, and vinaigrette separate until ready to serve. Do not refrigerate, which would dull the lush flavors.
1 pound pasta, cooked and cooled
5 medium heirloom tomatoes
3 peaches or nectarines
2 tablespoons red wine vinegar
2 garlic cloves, chopped
1 teaspoon red pepper flakes
½ cup extra-virgin olive oil
1 cup ½-inch cubes smoked fresh mozzarella
1 cucumber, peeled, halved, seeded and sliced ¾ inch thick
¼ cup basil leaves, thinly sliced
1. Dice the tomatoes and put them and any juices into a very large bowl. Sprinkle with 1 teaspoon salt, and toss gently. Allow the salt to draw out the juices for 15 minutes.
2. Peel and dice the peaches, add to the tomatoes and toss gently to cover with tomato juice, which will prevent browning.
3. Make the vinaigrette: Whisk together the vinegar, garlic, red pepper flakes and olive oil.
4. When ready to serve, add the pasta to the tomato mixture along with the vinaigrette, mozzarella, cucumber and basil, and toss gently.