WASHINGTON D.C., DC — Celebrity TV chef, Carla Hall, has combined her favorites recipes into her latest book, "Carla Hall's Soul Food: Everyday and Celebration".

Hall shares the story of how she developed the recipe for this perfect end of summer peach & tomato salad.

"On the first night of our southern road trip for this book, chef Marvin Woods invited us to his Charleston restaurant. After a night of dinner and dancing, he sent us on our way with armloads of summer tomatoes and peaches. We took those goods across four state lines before I had the time to turn them into the dish I’d been dreaming of. I wanted a refreshing savory salad, with crisp onion and pepper to offset the soft fruit. I craved a drizzle of vinaigrette and a shower of herbs. It was so simple to throw together and even easier to down. Spanish Arbequina olive oil has a fruity taste that pairs so well with the tomatoes and peaches, so try to use it if you can." - Carla Hall


Carla Hall creates a peach and tomato salad. Find out when you can see her next on television.


Peach and Tomato Salad

3 ripe peaches, pitted and cut into wedges

3 heirloom tomatoes, cored and cut into wedges

Kosher salt

2 teaspoons apple cider vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1 small red onion, halved and very thinly sliced

1 Cubano pepper stemmed, seeded, and very thinly sliced

¼ hot fresh chile, thinly sliced

Fresh herbs, such as parsley, chervil, tarragon, and dill, for serving

Maldon sea salt, for sprinkling

Toss the peaches and tomatoes with ¼ teaspoon salt in a large bowl and let sit until juicy, about five minutes.

Meanwhile, whisk the vinegar, oil, and ¼ teaspoon salt. Add the parsley, onion, pepper, and chile to the peach mixture and toss to mix, then drizzle with the dressing and toss until evenly coated.

Spread on a serving platter and scatter herbs and the Maldon salt on top