recipe

Tomatoes and peaches are at their ripest (and juiciest!) in summer, making this salad a perfect picnic side dish.

safety
  • Uses a knife
difficulty
  • Beginner
time
  • 35 minutes
yield
  • Serves 4 to 6

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Prepare Ingredients

3
ripe tomatoes
½ teaspoon plus ¼ teaspoon
salt, measured separately
2
small ripe peaches
3 tablespoons
extra-­virgin olive oil
1 tablespoon
minced shallot
1 tablespoon
lemon juice, squeezed from 1 lemon
⅛ teaspoon
pepper
¼ cup
fresh mint leaves

Gather Cooking Equipment

Cutting board
Small serrated knife
Colander
Medium bowl
Whisk
Rubber spatula
1
 
3
ripe tomatoes

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).

 
2
 
½ teaspoon
salt

In colander, combine tomatoes and ½ teaspoon salt and gently toss to combine. Place colander in sink and let tomatoes drain for 15 minutes.

 
3
 
2
small ripe peaches

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.

 
4
 
3 tablespoons
extra-­virgin olive oil
1 tablespoon
minced shallot
1 tablespoon
lemon juice, squeezed from 1 lemon
¼ teaspoon
salt
⅛ teaspoon
pepper

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.

 
5
 
¼ cup
fresh mint leaves

With your fingers, tear mint leaves into pieces. Sprinkle mint over salad. Serve.