Prep Time
10 min
Cook Time
5 min
Yields
6 servings
This glorious summer salad makes a nice change from tomatoes and mozzarella. It’s essential that the tomatoes and peaches be of the highest quality and perfectly ripe. The olive oil, too, should be top-notch.
Courtesy of Bonnie Mo.
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ingredients
1 ½
lb(s) (675 g) ripe peaches (about 4 medium), preferably white
1 ½
lb(s) (675 g) ripe summer tomatoes (about 4 medium), preferably yellow
3
Tbsp (45 mL) olive oil of exceptional quality
Sel de Guérande or other fleur de sel
freshly ground pepper
few drops balsamic vinegar
few handfuls fresh basil, shredded
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directions
Step 1
Bring a large pot of water to a boil. Score an X in the bottom of each peach, then plunge them into the water for 10 seconds. Drain and shock in ice-cold water.
Step 2
Peel, pit, and cut into wedges.
Step 3
Transfer to a large bowl. Cut the tomatoes into wedges the same size as the peaches; add to the peaches.
Step 4
Toss the fruit with the olive oil and season with salt and pepper. Spill onto a serving platter. Drizzle on a little vinegar if you wish, scatter over the basil, and serve.