This weekend I managed to do a lot of sitting around, and yet I still felt exhausted on Sunday night. Saturday morning my dad drove down for the day to pick up my sister (so sad!) and I suggested that we go to Tekoa in Cobble Hill, which was a plot on my part so I could get round two of the Spanakopita Egg-in-a-Hole breakfast. Then I went a bit nuts at the farmers market and bought a boatload of fresh produce. There were so many beautiful tomatoes with crazy names like "Green Zebra" and "Orange Russian" so I bought a couple of each and then a little basket of heirloom cherry tomatoes. Who names these tomatoes? If anyone knows and is looking for new vegetable namers, please sign me up! As I've been eating them, they remind me of being in my hometown last summer when my parents had recently planted a bunch of tomato plants in our yard, and we were pulling them off the vines by the bucket. There's nothing better than a fresh in-season tomato.
The past couple of days I had been feeling a bit sick so I've been otherwise trying to lay low and do a lot of lounging around in bed. On Sunday a bunch of my high school friends and I gathered together to celebrate our friend, Joanna, who is having a baby in October! I'm so excited for her and it was great catching up with friends and laughing about weird, random memories.
I wrote about my lunch at Mulberry & Vine last week, which featured a tomato and peach salad, so when I saw all the amazingness at the farmers market over the weekend I knew exactly what I wanted to make. I've been really into toasts lately (as you can see from my past few posts) and this heirloom tomato and peach salad on ciabatta is light and refreshing with just a hint of tanginess from the crème fraîche.
Heirloom Tomato and Peach Salad on Ciabatta
Toss peaches and tomatoes in olive oil until well coated, and sprinkle with fresh basil, salt and pepper. Let sit for 30 minutes.
Lay ciabatta slices flat, and spread a spoonful of crème fraîche on each in an even layer. Spoon peach and tomato mixture onto the slices and enjoy!
- 2 cups heirloom cherry tomatoes, sliced in half
- 2 yellow peaches, diced
- 1 loaf ciabatta
- 1/4 cup olive oil
- 1/2 cup fresh basil, shredded
- 1 cup crème fraîche
- salt and pepper to taste