Pickled peaches, fresh herbs, and roasted and fresh tomatoes come together in this salad, which is mixed with a sweet, tart, and tangy coconut dressing.

Ingredients

• 2 pints cherry tomatoes, halved
• 8 large garlic cloves, thinly sliced (about 1/3 cup)
• 1/4 cup loosely packed fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon granulated sugar
• 3 medium shallots, sliced into thin 1/8-inch rings (about 2/3 cup)
• 1 teaspoon kosher salt
• 1 pound ripe peaches and/or nectarines, cut into 1/8-inch-thick slices (about 4 peaches)
• 1 cup granulated sugar
• 1 cup white vinegar or apple cider vinegar
• 1/4 cup unsweetened coconut milk
• 1/4 cup fresh lime juice (from about 2 large limes)
• 1 small garlic clove, finely chopped
• 1 small fresh scotch bonnet chile or habanero chile, finely chopped (2 teaspoons)
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons extra-virgin olive oil
• 2 pounds ripe heirloom tomatoes, cut into 3/4- to 1-inch pieces (about 5 1/2 cups)
• 1 tablespoon flaky sea salt
• 1 1/2 cups mixed fresh berries (such as strawberries, raspberries, and blackberries), halved if large
• 1/4 cup lightly packed mixed fresh herbs (such as basil, mint, and cilantro)
• edible flower petals (optional)

Directions

1. Preheat oven to 350°F. Toss together tomatoes, garlic, basil, oil, salt, and sugar on a rimmed baking sheet until evenly coated. Arrange mixture in a single layer on the pan with tomato facing cut-sides up and positioned as much as possible in the center of the pan rather than close to pan sides. Roast in preheated oven until tomatoes shrivel and flavor is concentrated, 55 minutes to 1 hour, 10 minutes. Let cool completely on baking sheet on a wire rack, about 30 minutes. Set aside.
2. Stir together shallots and kosher salt in a medium bowl; let stand 10 minutes. Add stone fruit, and stir to combine. Bring sugar and vinegar to a boil in a small saucepan over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and pour hot vinegar mixture over stone fruit mixture. Let stand at room temperature for at least 30 minutes or up to 2 hours. Set aside.
3. Whisk together coconut milk, lime juice, garlic, chile, thyme, and kosher salt in a small bowl. Whisk in oil until well combined.
4. Arrange heirloom tomatoes on a platter in a single layer; sprinkle evenly with sea salt. Scatter roasted tomatoes over top. Arrange pickled peaches, using a slotted spoon, over the tomatoes. Top salad with berries, and drizzle with reserved dressing; sprinkle with herbs, and garnish with edible flowers (if using).