Tomato Peach Salad

When you ask Morcilla and Salty Pork Bits chef Justin Severino what you should make for dinner, the answer is likely to be: “Cook from your heart. Cook what you want to eat and share it the best that you can.” His generous, freestyling approach to a family meal means that a range of dishes, like the following Tomato Peach Salad, appear all at once at the table, tapas-style. That way, the passing around, the tasting, the conversation, blend seamlessly into something even greater than the sum of its wonderful parts.

Tomato Peach Salad Recipe

Serves 4


For the vinaigrette:
8 oz sherry vinegar
4 oz water
4 oz sugar
2 ears of corn, husked
2 shallots, sliced thin

For the salad:
2 large tomatoes cut into chunks
3 peaches cut into chunks
2 oz olive oil
2 lemons, zested and juiced
8 oz feta
10 basil leaves


  1. In a saucepot, bring the vinegar, water, sugar, and salt to a boil.
  2. Roast the corn over a grill or burner until nicely caramelized and hot. Remove the kernels from the cob using a knife. Put the corn kernels and the sliced shallots into a bowl and pour the pickling liquid over top.
  3. Refrigerate for 1 hour.
  4. In a large bowl toss the tomatoes and peaches in the pickled corn vinaigrette, the olive oil, and the lemon zest and juice. Garnish with feta and basil. Serve at room temperature.

Recipe by Justin Severino / Styling by Rafael Vencio / Photography by Dave Bryce

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