Recipe: Heirloom Tomato and Peach Salad

Tomatoes and peaches often come into season at about the same time, and it turns out that they go very well together. Here we marinate peaches with a little vinegar and Urfa chili to create a sweet, sour and spicy flavor combination, great for taste and health.

This makes a simple dinner, low on calories, but filling enough to keep you going after the sun sets. You can also serve this on top of a bed of arugula.

Ingredients

• 2 pounds large peaches, rubbed dry to de-fuzz
• 2 tablespoons white balsamic vinegar (6% acid)
• 1/2 teaspoon dried Urfa pepper flakes
• 1/2 teaspoon kosher salt, divided
• 2 pounds heirloom tomatoes of various colors
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tiny basil leaves (from a sprig’s center)

Directions

1. Cut the peach in half. Remove the pit. Cut each half into four wedges, then cut wedges in half crosswise, making eight chunks. Place the peaches in a large bowl. Stir vinegar, pepper and 1/4 teaspoon salt in a small bowl to dissolve the salt. Add to the peaches and toss to coat. Let marinate 30 minutes, tossing occasionally.
2. Meanwhile, core the tomatoes. Cut each into 3/4-inch wedges. If tomatoes are very large, cut in half horizontally and cut each round into wedges (like cutting a pizza). Place tomatoes in another bowl. Toss with 1/4 teaspoon salt.
3. Add the tomatoes, oil and most basil leaves to the peaches and blend. Sprinkle with the remaining basil.

Nutritional information (per serving)

Makes 8 servings
1 serving = 1 1/4 cups

Calories: 103 kcal
Total fiber: 2.9 g
Soluble fiber: 0 g
Protein: 1.9 g
Total fat: 4.1 g
Saturated fat: 0.5 g
Healthy fats: 3.2 g
Carbohydrates: 33.6 g
Sugars: 13.6 g
Added sugars: 0 g
Sodium: 67 mg
Potassium: 452 mg
Magnesium: 14 mg
Calcium: 15 mg

— From What to Eat When cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr, CEC, AAC.