The first time I served Daniel a salad with fruit in it, he looked shocked. It was so foreign to him that he talked about it for days — he simply couldn’t get on board with the idea at all. Nearly three years later, he now knows to expect fruit to appear in just about every course.

I love fruit. It brings brightness and zing, but above all I love its sweetness, and I want to eat it as often as possible. In the height of summer, both tomatoes and stone fruit are at their best, and this salad is the ultimate celebration of the two. If you haven’t tried peaches (or my preference, nectarines) with tomatoes before, give it a go — you’ll be surprised at what a perfect pair they make. And if you have tried them, then you already know exactly what I’m talking about.

The key is helping the flavours balance: here it’s done with the addition of salt, a sprinkle of za’atar, and creamy avocado, which acts as the perfect bridge between fruit and vegetable. Don’t let another summer pass you by without giving this salad a try!

Tips:

1. Cut everything to roughly the same size so you get a bit of everything in each spoonful.
2. If you can, buy nectarines or peaches in a variety of colours — white, blush, yellow, golden, even the burgundy “blood” peaches I recently came across. Do the same with tomatoes: red, yellow, orange, and green are glorious at their peak. I’ll admit, at the height of summer I can easily go through half a dozen yellow nectarines a day! That being said, any colour will do — they’re all delicious.

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INGREDIENTS (Serves 8):

• 6 medium nectarines or peaches (or a mix), cut into wedges or chunks
• 1 kg mixed tomatoes (about 7 cups, a combination of cherry, baby plum, and regular-sized; use red, yellow, orange, and green if possible), cut into wedges, slices or halved
• 4 ripe avocados, diced (ripe but not mushy)
• 6 tbsp extra-virgin olive oil
• Juice of 2 lemons (about 4–6 tbsp)
• 2 tbsp za’atar
• 1 tsp salt, or to taste

METHOD:

1. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, za’atar, and salt until combined.
2. Assemble the salad: Place the nectarines, mixed tomatoes, and avocado in a large bowl.
3. Dress the salad: Pour the dressing over and gently toss to coat, taking care not to mash the avocado.
4. Serve: This salad is best enjoyed fresh, while the fruit and avocado hold their shape.

MAKE AHEAD:

• The dressing can be mixed in advance and kept in the fridge for up to 2 days.
• The salad can be cut up to 30 minutes before serving if tossed with the dressing — the lemon will help prevent the avocado from discolouring. For the freshest texture, serve within half an hour.