Dish of the week: Georgia Peach Salad at Vine & Tap
Peaches are the best pitted fruit on the planet. And while we’re cooking case upon case of peaches every which way at home, we’re also taking every opportunity when dining out to bite into Georgia peaches while the fuzzy fruit is still in season. We’ve found a fun plate ‘o peaches at Vine & Tap in Buckhead.
Chef Brandon Peterson’s Georgia Peach Salad isn’t a ho-hum affair of rabbit food. The composition includes ripe, fleshy peach wedges, tart chunks of creamy Brebis sheep’s cheese from local Many Fold Farm, a flutter of fresh arugula, droplets of basil oil that’s subtle instead of in-your-face herbaceous. But the unexpected delight comes from the Southern-fruit-as-meat treat: peach skin cracklins. That is, fruit skin given pork rind treatment.
The result is a mélange that’s colorful, juicy, crunchy, salty and sweet. Forget about the compressed watermelon and pork belly combo on so many summertime menus around town. This is the salad for here and now.
Vine & Tap, 2770 Lenox Road, Atlanta, 404-600-5820, vineandtapatl.com