Orchard + Vine Salad

Sweet, herbal & perfectly balanced.

A vibrant blend of juicy peaches, heirloom tomatoes, fresh herbs, and quinoa — finished with local cheese and a bright vinaigrette.

Ingredients

• 2 cups cooked tri-color quinoa, cooled

• 2 ripe peaches, cut into thin wedges

• 2 cups heirloom tomatoes, cut into bite-sized wedges

• ¼ cup fresh mint, chiffonade

• ¼ cup fresh basil, torn

• 2 oz local cheese

• Flaky sea salt

• Fresh cracked black pepper

• Vinaigrette of choice

Instructions

1. Build the Base

In a large bowl, combine the cooled quinoa with your vinaigrette of choice, allowing the grain to absorb the dressing for 5–10 minutes.

2. Fold in the Produce

Gently add the peaches, heirloom tomatoes, mint, and basil, tossing just enough to evenly distribute without breaking the tomatoes.

3. Finish

Tear the cheese over the top, sprinkle with flaky sea salt and fresh cracked pepper, and finish with a final drizzle of vinaigrette.

Chef’s Notes

• Peak-season peaches and heirloom tomatoes are the stars—buy them as ripe as possible.

• For additional acidity, finish with a few drops of aged balsamic.

• Add thinly shaved fennel for a subtle anise note and extra freshness.

Nutrition Highlights

Peaches: Rich in vitamin C and antioxidants. Supports skin health and immune function.

Tomatoes: High in lycopene and vitamin C. Supports heart health and may help reduce inflammation.

Quinoa: A complete plant-based protein and a good source of fiber. Supports sustained energy and digestion.

Delicious Served With

Try it alongside sourdough bread from Roger That Bakery or topped with a poached egg from Two Creek Farm or Four Story Hill Farm.

Shop the Narrowsburg Farmers’ Market

Peaches

• Trapani Farms

Mint & Basil

• Willow Wisp Organic Farm

Tomatoes

• Sprouting Dreams Farm

• Willow Wisp Organic Farm

• Two Creek Farm

Cheese

• Calkins Creamery

Recipe compliments of Chefs Shane & Nicole of Between the Tines Catering.