peach and tomato salad with basil

peaches - John Smith

Peaches and tomatoes make an pretty salad to serve at a lunch or dinner party; it is delicious with grilled fish or meat. Biting into the peach releases a burst of juicy sweet flavour which melds perfectly with the sweet-sharp flavour of tomatoes, topped off with the herby spicy notes of basil. Perfection on a plate.

Serves 4-6
Skill level: Easy
Preparation time: 20 mins

ingredients:
6 x peaches (white if you can get them)
6 x large plum tomatoes
6 x fresh basil leaves
juice of 1 x lemon
extra virgin olive oil (or a nut oil such as walnut oil)
salt and freshly ground pepper

directions:

1. Pour boiling water over the peaches and let the stand for about 10 to 30 seconds, depending on how ripe the fruit is. Refresh under cold water and then skin.
2. Repeat the process for the tomatoes. (A cross made with a sharp knife at the base of the tomatoes before immersing in boiling water can help to peel the skin off).
3. Thinly slice the tomatoes and sprinkle over a little salt.
4. Half the peaches and then cut into segments.
5. To serve, take a large serving plate and place the slices of tomato and peach in overlapping circles, alternating the fruit.
6. Use a ratio of about 3:1 olive oil to lemon juice (i.e. 3 tablespoons of olive oil to 1 tablespoon of lemon juice). Season to taste and drizzle over the peach and tomatoes.
7. Tear the basil leaves and scatter over the salad.
8. Add a grinding of black pepper and serve.