There are lots of nice things about summer: the beach, the sunshine, the fact that you can wear flip-flops. My favorite thing about this particular moment of the year, though?
I have eaten so many peaches in the past week that I should probably have turned into one. (I’m serious: probably in the neighborhood of twenty-five; I bought a silly number of them at the Farmer’s Market on Sunday, ate them all by Monday, and have been stopping into Whole Foods for more practically every single day.)
Peaches are obviously phenomenal all by themselves, but if you have a few extra on hand and want an excuse to just eat peaches for dinner: here you go.
(Serves 4 as a side salad, 2 as a main)
What You Need:
2 large, ripe peaches, cut into 1/4″ pieces (you can leave the skin on or remove it; I left it on)
2 heirloom tomatoes, cut into 1/4″ pieces
Handful fresh basil, roughly chopped
2/3 cup fresh mozzarella, cubed
1/4 cup thinly sliced red onion
What You Do:
Toss all ingredients in a bowl with olive oil and sea salt to taste.