This vibrant salad is all about balance: sweet, sharp, savoury and just a touch of heat. It’s made using Vesuvio tomatoes from Campania – renowned for their rich flavour and delicate acidity – and Italian white peaches, selected for peak ripeness and handled with a no-fridge policy to preserve their natural taste
At Charlie’s at Brown’s Hotel, in the heart of Mayfair, the menu doesn’t follow rigid seasonal overhauls — instead, it moves with the rhythm of the ingredients. When something is at its peak, it goes on the plate. When it’s done, it’s gone. That’s the ethos of Chef Andrew Sawyer, who lets nature set the pace and the tone for his cooking.
At Charlie’s, the salad is composed of roughly 65% peach to 35% tomato, bringing a fruity softness that’s offset by the umami hit of tomato and the savoury notes of Capezzana olive oil – a beautiful Italian oil that anchors the whole dish.
The dish is built around this tea, along with sliced peaches and tomatoes, a few slivers of green chilli (for flavour, not heat), fresh mint, and basil. A final drizzle of Capezzana olive oil pulls everything together.
For the salad:
• 2 ripe white peaches (Italian if possible), sliced
• 1 Vesuvio tomato, slice
• A few thin slivers of green chilli (around 5)
• Handful of fresh mint and basil leaves
• Capezzana olive oil (or another high-quality olive oil)
For the tomato tea dressing:
• 4 ripe white peaches (slightly bruised is fine)
• 2 Vesuvio tomatoes
• 20ml light white vinegar (such as muscatel, champagne or white agridulce)
• Salt to taste
Method
1 Blitz the 4 peaches and 2 tomatoes for the tea with a pinch of salt and the vinegar. Strain overnight through muslin into a bowl and chill.
2 When ready to serve, arrange the peach and tomato slices on a plate.
3 Spoon over the chilled tea, scatter with herbs and chilli, and finish with a drizzle of olive oil.
4 Serve immediately at room temperature — not too cold, not too warm — so the flavours can really shine.
Recipe courtesy of Chef Andrew Sawyer of Charlie’s at Brown’s Hotel
