Tomato Peach Salad
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In June and July every corner market in France carries the most delectable peaches, either grown locally or brought up from Spain. The sweetness of the peaches and the acidity of the tomatoes play off each other beautifully, while the red onion adds an elusive je ne sais quoi. —Sara

  • 1/8 cup very thinly sliced red onion
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • 3 heirloom tomatoes, cut into 1-inch-thick wedges
  • 1 cup cherry tomatoes, halved
  • 3 ripe peaches, sliced into 1/2-inch-thick wedges
  • 3 tablespoons torn basil leaves
  • Salt and freshly ground pepper to taste

Combine onion, vinegar, oil, and honey in a bowl, and let sit for 10 minutes to allow flavors to marry. Toss in tomatoes, peaches, and basil; season to taste with salt and pepper. Serve immediately.

Serves 4


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