I’m doing some picture editing for a piece on breakfasts and I came across these pictures of a salad I did in August. Yes, I know it is now November and there are no fresh, juicy peaches or tomatoes, but you can revisit this next summer… I may even remind you.

Carol was reading from her iPad as I had finished my walk and was thinking about breakfast. “Here’s a thing about a peach and tomato salad,” she said.

“Sounds weird,” I said; “Why would anyone want to do that?”

“I’ve seen quite a few recipes,” she said; “This one from Food Network and I saw one in Cooking Lite.” She handed me her iPad. The recipe was two sentences:

Tomato-Peach Salad Recipe
Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

red onion, two kinds of tomato, peach

I had a beautiful O’Henry Peach, a Cherokee Purple tomato and an Early Girl tomato, and a swell right-size red onion. Peeled all and tossed as above, but with Balsamic vinegar. Pretty good breakfast, but I would say that the tomato doesn’t enhance the flavor of the peach, nor does the peach enhance the flavor of the tomato. Red onion is good and all together, the salad is quite refreshing.

all dressed and tossed

served — I slipped in a few bits of ham, just because

So here’s the proper recipe.

Tomato-Peach Salad Recipe
courtesy Food Network Magazine
Directions
Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

After, I looked on the internet and found a few other such recipes. It is interesting how they vary in style of writing, but are basically the same. Here are some other peach and tomato salad recipes. Who knew?

Summer Peach and Tomato Salad
Cooking Light JUNE 2010
Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.
Yield: 4 servings (serving size: 1 cup)
Total:19 Minutes

Ingredients
1/4 cup thinly vertically sliced red onion
1/2 pound ripe peaches, pitted and cut into wedges
1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
1/4 pound heirloom cherry or pear tomatoes, halved
1 tablespoon sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons small basil leaves or torn basil

Preparation
1. Combine first 4 ingredients in a large bowl.
2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

August 12, 2010 · 12:29 pm
Tomato, Peach and Basil Salad
http://blog.pennydelossantos.com

This post was inspired by my love for garden tomatoes, peaches and basil. In the summer there is nothing better. This recipe is as easy as it looks. Cut bite-sized pieces of tomato and peaches and rough chop a generous amount of fresh basil. Mix ingredients together with a lip-puckering homemade balsamic vinaigrette and that’s it. I made this salad as a first course for a dinner I made for my yoga teacher recently, and I can say with confidence that she was pretty impressed and got happy just at the sight of it. I think what I love most about this recipe is how it takes single items that taste amazing on their own, puts them together, and creates a totally different flavor. I suppose that’s why they call cooking a culinary art.
Let me know if this recipe inspires you enough to give it a try

Ingredients for Dressing
1/4 cup balsamic vinegar
1-2 teaspoons dark brown sugar, optional
2 cloves chopped garlic
pinch of salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1 teaspoon of dijon mustard

place all the ingredients in a screw-top jar and shake to combine