Ingredients:
For the vinaigrette:
1 tablespoon plus 1 teaspoonswhite wine vinegar
1 tablespoon plus 1 teaspoonsfish sauce
1/3 cupextra-virgin olive oil
1 tablespoonfreshly squeezed lemon juice
2 teaspoonsmaple syrup
1 tablespoonfresh chives, finely snipped
2 tablespoonsfresh parsley, finely chopped
Freshly ground black pepper, to taste
Flaky salt, to taste
For the salad:
2 peaches, cut into ½-inch wedges
1 handfulcherry tomatoes, halved
3 greenhouse tomatoes (or similar size heirlooms), cut into ½-inch wedges
1 large heirloom tomato, cut into hearty chunks
1 ear sweet corn, kernels cut from the cob
Flaky salt, to taste
Directions:
Combine all vinaigrette ingredients in a jar and vigorously shake until emulsified, or in a small bowl and whisk until fully incorporated. Taste and adjust seasoning as needed.
Arrange the peaches and tomatoes, then scatter the corn on top. Pour the dressing to coat all, then season with freshly cracked black pepper and flaky salt.