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summer tomato and peach salad
Tomatoes and peaches are at their ripest (and juiciest!) in summer, making this salad a perfect picnic side dish.
Prepare Ingredients
Gather Cooking Equipment
Use small serrated knife to cut each tomato, following photos below.
Cutting Tomatoes 1 of 2
Use small serrated knife to cut tomato in half from top to bottom (through stem).
Place each half flat side down. Use tip of knife to cut out core from each half.
Cutting Tomatoes 2 of 2
Cut tomatoes into wedges that are roughly ½ inch thick.
Cut each wedge in half (cut the short way).
In colander, combine tomatoes and ½ teaspoon salt and gently toss to combine. Place colander in sink and let tomatoes drain for 15 minutes.
While tomatoes drain, cut each peach away from pit, then discard pit (see photos, below). Slice peaches into ½-inch-thick wedges following same method shown for tomatoes. Cut each wedge in half.
Peaches
Cut small slice off bottom of peach to create flat surface.
Slice around pit to remove 4 large pieces. Discard pit.
In medium bowl, whisk together oil, shallot, lemon juice, ¼ teaspoon salt, and pepper. Add drained tomatoes and peaches to bowl with dressing and use rubber spatula to gently stir to combine.
