By Chef Jo Ann Kim

September 2021

Serves 2-4


  • 4 heirloom tomatoes, sliced
  • 4 ripe white peaches, sliced
  • 2 tbsp mint leaves
  • 1 lemon, juice and zest
  • 2 tbsp olive oil
  • 1/8 tsp flaky salt
  • pinch pink pepper
  • 1 tsp pistachio, crushed


  • Whisk together the dressing of lemon, olive oil with salt and
    pepper to taste.
  • In a large bowl, gently toss together peaches, tomatoes, and
    dressing. Let the salad marinate for a few minutes. Garnish
    salad with crushed pistachio and fresh mint leaves
    when serving.
  • Enjoy!