by Maya E Nahra
Photo by Maya E Nahra
Maya E Nahra's Notes:
Expand2 colorful heirloom tomatoes Ask a question about this ingredient
2 fresh juicy, in season peaches Ask a question about this ingredient
1 bunch fresh basil Ask a question about this ingredient
1 small red onion Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
1 pinch freshly ground black pepper Ask a question about this ingredient
Chop the tomatoes, peaches, and 1/2 the basil bunch and throw into a nice glass bowl.
Ask a question about this stepFinely chop the red onion and add that too.
Ask a question about this stepDrizzle with olive oil and sprinkle with sea salt & pepper.
Ask a question about this stepGive it a toss and let the tomato juice really fuse with the olive oil for 10 minutes or so.
Ask a question about this stepServe at room temperature with outside with good company, good wine, and freshly baked bread!
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Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
