by cucinettaNYC
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Photo by cucinettaNYC
cucinettaNYC's Notes:
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
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Cut tomatoes into chunks - you can halve the smaller cherry ones - and place in bowl.
Ask the hotline about this step!Add peaches and onions to tomatoes and let the ingredients rest so that the flavors meld, but no longer than 15 minutes.
Ask the hotline about this step!Drizzle with good fruity olive oil, salt and pepper and sprinkle torn basil leaves.
Ask the hotline about this step!I have not tried with mint yet but love ChezSuzanne's suggestion. Glad to hear you liked it.
I love this combination of flavors too! I could see mint with this too. I'm looking forward to trying this one this week!
Oh yes, mint would be wonderful as well. Let me know how it goes!
I love this sweet/savory combo. I might add a little fresh goat cheese I just picked up too. Love the colors!
Yes, not only is it tasty but it is visually appealing too. Goat cheese would add a nice creaminess to it - will give it a try!
Am thinking of grilling a fish this weekend and this will be dynamite with it.
It's a perfect pairing - let me know if you like it.
I just availed myself of the bounty of produce at my local farmer's market. We made this for dinner tonight. It was absolute heaven. Thank you for sharing this with us.
So glad you liked it!
So glad to hear that!
This might be an unusual pairing for some but it really is a refreshing savory salad. Thanks to everyone who likes it!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I am thrilled with this dish. I added the mint and it was great, the whole affair better than expected.