Rainbow Tomato Salad

Source: Anna Buss, Frog Hollow Farm

Recipe Type: | Seasons:

How do you like your peaches? We made a rainbow salad with our famous O’Henry peaches and a mix of ingredients form our garden’s bounty.

Serves 4


2 jalapeños, thinly sliced
½ cup rice wine vinegar
1 teaspoon sugar
½ teaspoon salt, plus more for seasoning
2 peaches, cut into thin wedges
3 heirloom tomatoes, cut into wedges
2 gypsy peppers, seeded and sliced into thin strips
¼ cup Frog Hollow Farm extra-virgin olive oil
½ cup basil leaves
1 tablespoon lime juice


1.   Place the sliced jalapeño peppers into a stainless steel bowl. In a small saucepan bring ½ cup of water to a boil with the vinegar, sugar, and ½ teaspoon of salt. Once the sugar dissolves, pour the brine over the jalapeños and let stand for 15 minutes, or until cooled to room temperature.

2.   Place the  peaches, tomatoes, and gypsy peppers in a bowl and season with a pinch of salt. Lightly coat them with the jalapeño vinegar, adjusting the amount to desired taste. Drizzle in the extra-virgin olive oil. Garnish with fresh basil and lime juice. Eat immediately.

Photo by Anna Buss, Frog Hollow Farm.

Farmers Market Ingredients