Peaches and tomatoes are a bit of an unlikely combination that I found on Bittman’s The Minimalist, but I was intrigued, and both fruits are looking great at the Madison Farmers’ Market. I was so impressed that I will be eating it every week for the rest of the season. This salad is sweet and bright, and just a bit spicy. You can vary the proportions, but I thought it was excellent the way we made it. We had it alongside leftover banh mi sandwiches, and they complimented each other well. This made about 5 servings.
3 large, ripe peaches
3 large, ripe tomatoes
1/3 of a large red onion, sliced thinly
1/2 cup cilantro leaves, chopped
hot red pepper flakes, to taste
salt and black pepper, to taste
juice of 1 small lime
1 tb extra virgin olive oil
1. Slice the fruits to desired size. Add the onion, cilantro, pepper flakes, salt, and pepper.
2. Toss with the olive oil and lime juice.