Heirloom Tomato & Peach Salad

Heat. Sweat. Water evaporating into thick cumulous clouds, pregnant with rain and thunder. Ripe tomatoes and succulent peaches. The smell of pollenating flowers. A wisp of basil and mint. Summer. This is what I live for.

An impromptu dinner and a garden full of herbs inspired this recipe. Plump heirloom tomatoes are sliced thick and dressed in olive oil and salt. Peaches, basil, and mint add a fragrant sweetness you can smell a mile away. This is kind of cooking was meant for summer: pick, cut, drizzle, sprinkle, devour. A true celebration of the summer's best. 

Heirloom Tomato & Peach Salad



  • 2 medium-large heirloom tomatos of different colors
  • 1 large, ripe peach
  • 1 heavy drizzle olive oil
  • 1 sprinkle of sea salt
  • 5-6  basil leaves
  • 5-6 mint leaves

Let’s Cook

  1. Wash your tomatoes and pat dry. Usin a sharp serated knife, cut each tomato into thick slices. Arrange on a large, flat plate.
  2. Cut peaches into half-moons and place in clusters over the tomato slices.
  3. Thinly slice the basil and the mint. Sprinkle over the tomato and the peaches.
  4. Heavily drizzle olive oil and sprinkle sea salt over the fruit and serve immedialty.

Serves 2

Cook time: 5 minutes