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Recipe by Emma Frisch
The beauty of this recipe is its flexibility. It’s best to use heirloom or big beefy tomatoes for this dish, but really, any tomatoes would do and it would be cute as a button and sweet as can be with cherry toms too! That’s what the Aussies call them. I also love to interchange the basil with mint or a bit of both!
- Prep Time: 10 minutes
- Yield: 6-8 servings
Ingredients
- Fresh Lemon Juice – 3 tablespoons
- Peaches – 3, thinly sliced
- Tomatoes – 2, thinly sliced (remember that tomatoes are actually a fruit)
- Fresh basil – 1 cup leaves, loosely packed
- Salt – 1 teaspoon
- Freshly ground black pepper – To taste
Instructions
- Put peaches and tomatoes in a large bowl, stir in lemon juice to coat.
- Tear the basil with your hands and add to the salad with the salt and pepper. Toss.
- Serve immediately or marinate (it gets delicious with age!).
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?
