Author Notes
I love the combination of peaches with tomatoes. This salad compliments grilled fish nicely. —cucinettaNYC
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Ingredients
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2 cups
assorted heirloom tomatoes: black, brandywine, zebra and golden nugget - you want a variety of color and shapes
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2
ripe peaches, halved, pitted and sliced
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1/2
medium white onion, diced
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fruity olive oil, to drizzle
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salt and pepper to taste
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6
large basil leaves, torn
Directions
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Cut tomatoes into chunks - you can halve the smaller cherry ones - and place in bowl.
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Add peaches and onions to tomatoes and let the ingredients rest so that the flavors meld, but no longer than 15 minutes.
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Drizzle with good fruity olive oil, salt and pepper and sprinkle torn basil leaves.
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