5 Ingredients or Fewer

Tomato and Peach Salad

June 20, 2014
Author Notes

A refreshing, raw, easy-to-make salad…perfect for warm summer nights. —Angela Brown

  • Serves about 4 cups
  • 4-5 large, ripe tomatoes
  • 2 tablespoons kosher salt
  • 3-4 large, ripe peaches
  • 1 cup fresh basil
In This Recipe
  1. Throughly rinse the tomatoes, peaches and basil. Dice tomatoes and add to a large bowl. Pour the salt onto the diced tomatoes and give them a good mix. Allow the tomatoes to sit, uncovered, for about ten minutes, or until their juices begin to fill the bottom of the bowl. Next, dice the peaches and add them to the bowl. Thinly slice or chiffonade the basil leaves, add them to the fruit mixture, and throughly mix the salad. Add more salt to taste. The salad can be eaten immediately, though when covered and stored in the fridge, it tastes even better the next day.

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Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.