This salad was the result of a panic attack: I looked at the counter and realized that I had way too many ripe peaches and tomatoes. The solution? Transform them into something fast!
I can’t seem to resist over-buying when I’m in the produce aisle at this time of year – everything looks so fantastic; it’s local; it’s good value and I just want it all! The downside to buying peaches and tomatoes by the basket instead of two or three at a time when you’re a family of three is that you have to eat a lot of produce quickly to avoid the guilt of wasting the best fruit you’ll taste all year long.
Peach and tomato salad
1 beefsteak or field tomato
4 fresh basil leaves (approx)
Salt and pepper
Extra virgin olive oil
4 handfuls mâché or another tender, small leaf lettuce
Blanch and peel the peaches. Cut them into wedges and toss with enough good quality balsamic vinegar to coat all over. Slice the tomato into wedges and add it to the bowl. Thinly slice the basil leaves and sprinkle over the fruit. Season with salt and pepper and drizzle with olive oil. Toss gently.
Taste and add more vinegar, oil, salt or pepper as needed. Toss with the lettuce and serve immediately.