A no-cook salad for the dog days of summer. And a tip to make basil salsa verde the next time you're contemplating pesto. It's the perfect bridge between sweet peaches and tomatoes, and a welcome kick-in-the-pants to summer produce.
To make basil salsa verde, pound 3 garlic cloves, 1 tablespoon of capers, and a healthy pinch of kosher salt and red pepper flakes using a mortar and pestle. Add 2 cups of roughly chopped basil, and grind until a chunky paste forms. Add 1/2 cup olive oil, and lemon juice to taste.
To assemble the salad, combine roughly equal parts of peaches, tomatoes, and cucumbers, and salt to taste. Add prosciutto and crumbled feta, then fold in a few in a healthy spoonfuls of basil salsa verde. Serve the rest on the side.