Peach and Tomato Ideas

In the heat of August, it can be hard to get too excited about cooking over a hot stove or oven. With the recent summer bounty of tomatoes and peaches, it's easy to make use of fresh produce without breaking a sweat! Here are two very simple, but delicious, ideas for how to use the recent bumper crop.

Peach, tomato & basil salad

Serves approx. 4

Ingredients

- 3 large heirloom tomatoes

- a handful of grape or cherry tomatoes

- 2 peaches

- a handful of fresh basil

- 3/4 cup olive oil

- 1/4 cup balsamic vinegar

- 1/2 shallot, minced

Instructions

- Prep salad ingredients: Cut large tomatoes and peaches into small cubes; cut grape tomatoes in half (or quarters, if you prefer); tear basil leaves into small to medium sized pieces. Lightly salt the tomatoes once you cut them.

- Make the dressing: Mix oil, vinegar, minced shallot, and a small pinch of salt and pepper into a sealed container or jar; shake vigorously. Add more of any ingredient to taste. (Detailed guidance available here.)

- Arrange the tomatoes, peaches, and basil on a plate and dress lightly. Serve alongside your favorite entree or for a special treat, top the salad with fresh burrata cheese and torn prosciutto. Enjoy!

Peach and tomato toast

Serves 2

Ingredients

- 1 heirloom tomato

- 1 peach

- 4 slices seeded bread (I like the seedy whole grain from Lost Bread Company; you can find them at the Saturday Greenmarket at Grand Army Plaza)

- 1/4 cup of ricotta cheese or farmer's cheese (you can use more if you want a more cheese-forward toast); I like the dill farmer's cheese from Chaseholm Farm, also available at the Grand Army Plaza Greenmarket

- Olive oil

- Salt (preferably a larger flaky salt)

Instructions

- Toast bread -- I like to do it in the broiler with a dash of olive oil to get it extra crispy

- Thinly slice tomatoes and peaches

- Spread a thin layer of cheese over the toast

- Layer tomatoes and peach on top of the cheese

- Top with a little drizzle of oil and a few salt flakes