As the summer heatwave sets in and stone fruit season approaches, The Waterman’s Arms in Barnes, west London, offers a refreshing salad that combines peaches, pecorino cheese, and basil, finished with a bay-infused vinaigrette. This simple yet flavorful dish, created by head chef Sam Andrews, has become a seasonal staple on the restaurant’s menu in recent years.

The salad requires no cooking, instead relying on the harmonious blend of fresh, raw ingredients. According to Andrews, the distinctive flavor profile is achieved by combining peaches with pecorino cheese and fresh basil, all tied together by the restaurant’s signature bay oil and stone fruit vinegar. Both the bay oil and stone fruit vinegar can be prepared at home with straightforward methods and stored in the refrigerator for future use, making the dressing a practical addition beyond this particular dish.

While traditionally served as a starter at The Waterman’s Arms, the salad can be adapted for sharing by increasing the portions or scaled down for individual servings. Andrews also suggests substituting other stone fruits for peaches, and replacing pecorino with cheeses such as parmesan, castelmagno, asiago, or provolone del Monaco, depending on availability and personal preference.

For diners seeking an easier option, a simplified dressing can be made by dissolving sugar in white wine vinegar and mixing it with high-quality olive oil, foregoing the need for specialized infused oils and vinegars.

To complement the salad, suggested beverages include a cynar spritz, negroni sbagliato, or a white Americano, choices that enhance the dish’s bright, aromatic qualities. This peach and pecorino salad exemplifies a light, flavorful approach to warm-weather dining, combining seasonal ingredients with subtle herb and vinegar infusions for a balanced and inviting plate.