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Author Notes: A refreshing, raw, easy-to-make salad…perfect for warm summer nights. —Angela Brown
Serves: about 4 cups
large, ripe tomatoes
tablespoons kosher salt
large, ripe peaches
cup fresh basil
- 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.