Thursday, August 19, 2010

Peach and Tomato Salsa

People keep commenting on how summer's coming to a close. Schools are starting back up, it's mid-August, and I think a lot of people are just ready for fall. This summer has definitely been hot and it's hard to believe it's coming to end when temperatures are still reaching 100 here in the Bull City. Even though the summer season might technically be ending, I am still planning to take advantage of the great summer produce available for as long as I possibly can. Although I could do without the 100% humidity, I love summer and the delicious fruits and vegetables that come with it. This simple peach salsa is a perfectly example of the great produce you can get at the farmers' market. It is made almost entirely from things I picked up on one of my Wednesday evening visits. I love mixing the sweetness of peaches with savory tomatoes and cucumbers. Sauteing the peaches brings out their natural sweetness as well as making them a perfectly soft contrast to the crisp cucumbers. Although salsas often have the Latin flavors of lime and cilantro, I went with a more Italian style, using lemon juice and oregano. These two flavors work great together and pulled all of the ingredients of the salsa together nicely. Serve this with grilled meat, like pork tenderloin, or even as a side salad and enjoy the tastes of summer for a little bit longer.

Peach and Tomato Salsa
  • 1/2 tbsp olive oil
  • 2-3 medium peaches, peeled, pitted and sliced
  • 1 pint cherry tomatoes, halved if large
  • 1 medium cucumber, diced small
  • 2-3 tbsp lemon juice, from 1 large lemon
  • 2 tbsp fresh oregano, chopped small
  • Salt and pepper
Heat olive oil in a skillet over medium heat.
Saute the peaches, allowing each side to caramelize lightly.
Remove from heat and let cool before dicing into large chunks.
In a large bowl, combine tomatoes, cucumbers, cooled peaches, lemon juice and oregano.
Toss to combine and season with salt and pepper.
Can be made a few hours ahead, as flavors continue to blend as it sits. Cover and refrigerate until ready to use.

For a printable recipe click here

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