Tomato, Peach & Watermelon Salad with Sesame-Citrus Dressing.

A Summer Harvest of Harmony.

From Executive Chef Segundo Romero and his team at The Ranch Dining Hall comes a late-summer celebration of refreshing flavors. Freshly harvested from our farm, this salad brings together the best of the season: sun-warmed tomatoes, fragrant peaches, and juicy watermelon. At Rancho La Puerta, the garden’s bounty is always the star, and this dish showcases how simple pairings of fruit and vegetables, sweet and savory, can create something extraordinary.

Ingredients (Serves 2)

• 1 small bok choy, halved lengthwise
• 1 heirloom tomato, sliced into wedges
• ½ cup watermelon, cut into small cubes or slices
• 1 ripe peach, thinly sliced
• Juice of 1 orange (about 3 Tbsp)
• ½ tsp orange zest
• 1 tsp sesame seeds, toasted
• 2 Tbsp sesame oil, divided
• 1 garlic clove, finely minced
• 1 small shallot, finely diced
• 1 tsp fresh ginger, grated
• 1 tsp jalapeño, finely chopped (adjust to taste)
• 1 Tbsp soy sauce
• 2 tsp fresh cilantro leaves, roughly chopped

Method

1. Char the Bok Choy

• Heat a skillet or grill pan over medium-high heat.
• Brush bok choy halves with 1 tsp sesame oil and a pinch of salt.
• Sear cut side down for 2–3 minutes until lightly charred and tender. Set aside.

2. Prepare the Produce

• Slice the heirloom tomato, peach, and watermelon.
• Arrange them on a serving platter with the charred bok choy.

3. Make the Dressing

• In a small mixing bowl, combine orange zest and juice.
• Add garlic, shallot, ginger, jalapeño, remaining sesame oil, and soy sauce.
• Whisk until smooth.

4. Dress the Salad

• Drizzle the sesame–citrus dressing over the tomato, peach, watermelon, and bok choy.

5. Finish & Serve

• Sprinkle with toasted sesame seeds and fresh cilantro.
• Serve immediately while the bok choy is still warm.