Summer is officially over, it’s come and gone too fast for me, but the days are warm and I still want to keep summer foods around as long as I can. Right now greenmarkets are bursting with tomatoes (and peaches)—it is truly a feast for the eyes, like these Grandma’s Pick (top) and Brandywine (bottom) heirlooms. I made a delicious tomato and peach salsa, recipe follows.
Tomato & Peach Salsa
2 medium tomatoes cut into large dice with the released juices
2 medium peaches cut into large dice
1/4 medium red onion finely diced
1 T good olive oil
juice of 1/2 lemon to taste
cayenne pepper to taste
4 fresh basil leaves, stack, roll and cut in thin strips (chiffonade)
Combine diced tomatoes, peaches and red onion in a bowl.
Wisk together the olive oil, cayenne pepper and fresh lemon juice, add to tomatoes and peaches.
Add the basil strips and toss to coat all ingredients.
Let the mixture sit to develop flavors. Salt and pepper to taste.