At the Market: Tomatoes

The combination of peaches and tomatoes has been rattling around in my head for a while. I’ve seen it a number of places, and it struck me as unusual and interesting. Now that we’ve hit tomato season, I decided to give it a try in a quick salad.

The result is wonderful and to me, really personifies great summer cooking. In season fruits and veggies are highlighted by using nothing more than a healthy dose of salt and pepper and a zip of a light vinaigrette. No fancy techniques or ingredients required.

Take my advice and try it this weekend for lunch. You won’t regret it. I promise

Tomato, Peach and Corn Salad

Serves 2


1 tomato, sliced into wedges (about 8 pieces)

1 peach sliced into wedges (about 8 pieces)

1 ear of corn

About a 1/4 c. of red onion, thinly sliced

1 tsp. red wine vinegar

3 tsp. evoo

Coarse salt

Freshly ground black pepper

Combine the peaches and tomatoes in a bowl. Season liberally with salt and pepper.

Slice the kernels off the ear of corn and add them to the bowl. Now, add the red onion. Dress the whole thing with evoo and red wine vinegar. Toss to combine. Adjust the seasonings to your preference.


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