SUMMER TOMATO AND PEACH SALAD

Makes: 4-6 servings 3 ripe tomatoes

1/2 teaspoon plus 1/4 teaspoon salt, divided

2 small ripe peaches

3 tablespoons extra-virgin olive oil 1 tablespoon minced shallot 1 tablespoon lemon juice

1/8 teaspoon pepper

1/4 cup fresh mint leaves

1. Using a small serrated knife, cut each tomato in half from top to bottom (through the stem). Use the tip of the knife to cut out the core from each half. Cut tomatoes into wedges that are roughly 1/2-inch thick, then cut each wedge in half crosswise.

2. In a colander, combine tomatoes and 1/2 teaspoon salt and gently toss to combine. Let tomatoes drain for 15 minutes.

3. While tomatoes drain, cut each peach away from the pit, then discard the pit. Slice peaches into 1/2-inch-thick wedges following the same method used for the tomatoes. Cut each wedge in half crosswise.

4. In a medium bowl, whisk together the oil, shallot, lemon juice, 1/4 teaspoon salt and the pepper. Add drained tomatoes and peaches to the bowl with the dressing and use a rubber spatula to gently stir to combine.

5. Tear mint leaves into pieces. Sprinkle mint over salad. Serve.