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My SZN — Life, in season.

Recipes · ☀️ Summer

The tomato and peach salad worth the ripe fruit

Two things at their absolute peak, one bowl, no cooking.

Serves 2 · 10 min · 2 min read

Sliced tomatoes and peaches with basil and torn cheese in a shallow bowl

There are about two weeks a year when tomatoes and peaches are both properly ripe at the same time. This is them.

Ingredients

  • 300g ripe tomatoes, mixed sizes
  • 2 ripe peaches or nectarines
  • 1 ball of burrata, or 100g feta
  • Basil, a small handful
  • Good olive oil, flaky salt, a splash of vinegar or lemon

Method

  1. Cut the tomatoes into thick, uneven pieces. Salt them and leave for five minutes.
  2. Slice the peaches into wedges — skin on.
  3. Layer both on a wide plate, cheese torn over the top.
  4. Oil, a splash of acid, more salt than feels right, basil last.

The one rule

Never refrigerate the tomatoes. Cold kills the flavour compounds and no amount of salt brings them back. Peaches can be cold; tomatoes cannot.

To serve

With bread, outside, as the whole dinner. Not as a side dish — it's too good for that.

Make it yours

Kept for later 🤎

Kept ideas live in My Keeps, keep their category and season, and can be planned, lived and remembered later.

My SZN editorial inspiration — our own seasonal idea, not a listing for a verified external event.

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