A superb summer side: Peach and tomato towers

There are a lot of things to love about summer in Charlottesville, but my Saturday mornings belong to the City Market.

I’ve whittled my routine down to a science — grab a matcha, from NOK108 if I’m lucky, and weave my way through the crowds of familiar faces and vendors. I chat with farmers I’ve come to know as growers and people, and inevitably leave with more herbs and produce than my withered canvas tote can hold.  

Last summer, though, another farmers market I discovered on a family vacation gave the City Market a run for its money. 

In Steamboat Springs, Colo., the weekend farmers market unfolds beneath the vast shadows of the Grand Tetons. As I meandered from post to post, one vendor had printed an array of recipes, and every ingredient could be purchased within a few steps of the card itself.

As I sifted through an array of delicious recipes, I was particularly struck by these peach and tomato towers, which layered seasonal fruits with homemade pesto and crispy bacon. 

I made the dish that evening alongside garlic Parmesan smashed potatoes and grilled sirloin steaks. To me, that meal wasn’t just a dinner. It was proof that every meal tells the story of the hands behind it — the hands of the farmers who grew it, the hands of the chefs who cooked it and the hands of the people and friends at the table that reach for a second helping. 

There was just one problem — I never took a picture of the recipe card.

So for the past few weeks, I've been trying to recreate this recipe from memory — perfecting the mint medley pesto as I waited for the peaches to become sanguine and the tomatoes heirloom and local. So now that the time is here, I cannot wait to share one of my favorite summer starters with you. 

Prep time: 20 minutes 

Yields: approx. 3-4 servings

Ingredients: 

Peach and tomato towers:

• 2 very large ripe peaches
• 2 small, ripe Heirloom tomatoes of similar size to peaches
• 2 cups arugula 
• 5-6 slices bacon — or ditch the suggested serving and follow your heart
• 1 teaspoon flaky sea salt 
• Dusting of fresh cracked pepper
• Optional: dried rosemary or any dried herb of choice

Mint medley pesto:

• 1 cup fresh mint leaves, smacked*
• ½ cup fresh basil
• ¼ cup parsley 
• 2 garlic gloves, minced
• Juice and zest of ½ lemon
• ⅓ cup of extra virgin olive oil 

For the bacon:

1. Preheat oven to 400 degrees Farenheit. 
2. Place bacon strips on an unlined baking sheet. Top with salt, pepper, and dried herb of choice. Dried rosemary is my personal favorite!
3. Cook bacon for 9-14 minutes based on desired crispiness. 
4. Place bacon on a plate lined with paper towels and let cool. Set aside. 

For mint medley pesto: 

1. Place smacked mint, basil, parsley, garlic, lemon zest and EVOO into a blender. 
2. Blend until mostly smooth but still vibrant and slightly textured. Place in fridge to chill until you are ready to start plating. 

Assembly: 

1. Place half a cup of arugula on four plates.
2. Slice tomatoes and peaches into discs about ¼ inch thick. 
3. Set down a tomato slice and spread a layer of pesto on top. Place a peach on top, and add another layer of pesto. This is one layer. 
4. Repeat until there are 2-3 layers total — depending on the size of your peaches and tomatoes. 
5. Add a generous dollop of pesto on top of each tower.
6. Crumble up the crispy bacon and sprinkle on top of the tower. 
7. Finish with a drizzle of EVOO and flaky sea salt and enjoy!

*Smacking the herbs between your palms helps to release their flavor.  

These peach and tomato towers look elegant enough for a dinner party but are simple enough for a weeknight side dish. The secret is the same lesson that every great farmers market teaches — start with exceptional ingredients and stay out of their way.

With peach and tomato season at its apex, there isn’t a better time to savor the flavors of Virginia’s summer harvest.

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