Wednesday, August 05, 2009

Mmm... peach, tomato salad

I read a caption that said, "peach and tomato salad" and thought, I've got both of those, time for lunch!
Chef Rowley Leigh, Cafe Anglais
Peach, tomato and basil salad

Pour boiling water over six white peaches and let stand for 10 to 30 seconds, depending on the ripeness of the fruit. Refresh in cold water and skin. Do the same for six large tomatoes, which should still be firm and full of flavour. Slice the tomatoes thinly and salt them. Cut the peaches into thin segments. Arrange them in an overlapping circle, alternating the two fruits. Squeeze the juice of a lemon over the salad and drizzle lightly with oil (very lightly if you are using walnut oil). Tear six basil leaves and scatter these over the salad. Mill some black pepper, and serve.
hat tip: The Kitchn

1 comment:

Cynthia said...

so how was it?