Tomatoes and peaches are at their ripest (and juiciest!) in summer, making this salad a perfect picnic side dish.
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Use small serrated knife to cut each tomato, following photos below.
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.
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.
This recipe is designed for peak-of-the-season, perfectly ripe tomatoes and peaches from your garden or a local farm. It’s perfect for heirloom fruits—a term used to describe varieties that can’t withstand the rigors of long-distance shipping and are therefore locally grown and readily found at farmers’ markets. If you like, serve this salad with crusty bread to sop up the dressing.