Rosh Hashanah Recipe Box: Tomato and Peach Salad with Basil

Hey KS Fans,

I recently came across Rivki Locker’s food blog Kosher Cooking For Ordinary People and I was so excited to discover a fellow foodie!

So of course I had to ask her to send me one of her SIMPLE but HEALTHY & DELICIOUS recipes that she makes that can be served this Yom Tov!

Thank You Rivki!

I can not wait to add this to my Holiday Menu – and I am thinking of making it for dinner tomorrow night it looks THAT good!

Sarah

Making the SUMMER’s BEST  fruits & vegetables last just a little longer – to START the FALL SEASON

As summer draws to a close, I’m clinging to the last of the tomatoes and peaches at the farmer’s market. As far as I’m concerned (Labor Day or not!),

as long as there are local tomatoes and peaches, and as long as my container garden is yielding fresh basil, summer’s still here.

 

This salad is one of my favorite ways to enjoy the last bits of summer produce. It’s a simple combination of my three favorite summer foods with a bit of citrus, scallion, and salt to sharpen the flavors.

Serve this dish next to grilled chicken or a sautéed fish fillet for a simple but elegant yom tov meal. Or, surround a mound of this salad with tortilla chips for a lovely appetizer.

 

Tomato and Peach Salad with Basil

2 generous portions (can be multiplied easily)

 

Use a peach that is ripe but still firm. If you can get a hold of an heirloom tomato, it’ll enhance the taste and colors of the salad.

1 large peach

1 large tomato

1 scallion

a handful of basil leaves

Juice of ½ lime

A bit of sea salt

½ teaspoon olive oil

First, peel the peach. I use the Kuhn Rikon Piranha Y Peeler, but a more common technique is to make an x on bottom of the peach and then briefly boil it before slipping it out of its skin. (Click here for instructions.)

Core the peach and cut it into even pieces, about ¾-inch big. Cut the tomato into pieces about the same size. Combine them in a large bowl.

Dice the scallion and add it to the peaches. Coarsely chop the basil and add that as well. Add the lime juice, salt and olive oil. Gently toss the salad and let it sit for 15-30 minutes to marry the flavors. Serve immediately.

About the Author: Rivki Locker is just an ordinary person who wants to help other ordinary people! She has four children, works full time, and never seems to have time for any extras. But she somehow find time to cook and blog. Visit her blogs at Kosher Cooking for Ordinary People and Healthy Eating for Ordinary People