This late summer salad is perfect for using ripe tomatoes and peaches of the garden or farm market variety— not the kind that come with stickers on them! Fresh local tomatoes and peaches seem to reach their peak of flavor at the same time, and are a surprisingly compatible duo. Walnuts or pecans add a surprising twist to this easy salad. Photos by Evan Atlas.
- 1 pound mixed tomatoes (try a variety of heirloom and cherry or grape tomatoes)
- 1 Kirby or ½ medium cucumber, quartered and sliced
- ¼ cup basil leaves, thinly sliced
- 1 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar, or more, to taste
- Pinch of salt and freshly ground pepper
- 2 to 3 medium lush, ripe peaches or nectarines, pitted and diced
- ⅓ cup pecan or walnut halves (substitute walnuts if you prefer)
- Combine the tomatoes, cucumber, basil, olive oil, and balsamic in a serving bowl and stir together.
- Add a little salt and pepper and stir again; let the mixture stand for 5 minutes or so before serving.
- Just before serving, stir in the peaches and pecans, or pass them around along with the salad for everyone to use as they’d like.
- Get more recipes for Tomato Heaven.