Heirloom Tomato and Peach Salad

This salad combines tomatoes (I didn't use heirloom tomatoes, just very ripe red tomatoes and Zima yellow tomatoes) and peaches in a 2/1 ratio, along with some thinly sliced red onion. The dressing is made of EVOO, OJ, balsamic vinegar,soy sauce, and a bit of lemon zest. After adding the dressing to the peaches and tomatoes, fresh chopped mint and basil are added, and then seasoned to taste.

When I tasted this just after making it, it was quite ordinary -- an hour later it was very tasty indeed.

I used it as the topping/dressing for a grilled flank steak salad (romaine/arugula mix) and it worked very well.

I made a half recipe so I didn't have a lot left over ... just enough to try the author's suggestion of putting any leftovers in a blender to make gazpacho. I came out with just enough gazpacho for two small appetizer portions for tonight.

8/7 -- Works just fine as a gazpacho -- I only had enough left for the appetizer portions but added some diced avocado and freshened with a bit of chopped basil and it was very nice.