Savour summer with this unexpected match of garden-ripe tomato slices and golden peach wedges dressed with a light-tasting vinaigrette.
Peaches are in season for such a short time – here’s how you can enjoy them at their best.
* Choose yellow or cream-coloured peaches with a rosy tint. Avoid fruit that is rock-hard, overly soft, brown or wrinkly.
* Ripen firm peaches in a fruit bowl or sealed paper bag. (Peaches don’t get any sweeter after harvest, but they will become softer and juicier as they mature.)
* Ripe peaches keep well, stored in a single layer in the refrigerator, up to 5 days.
* To freeze, peel and quarter ripe peaches, then stir 4 cups (1 L) fruit with about 4 tsp (20 mL) freshly squeezed lemon juice. Mix gently. Lay peaches in a single layer on a wax paper-lined baking sheet. Freeze until solid, about 30 minutes. Transfer to freezer bags, seal tightly and freeze. They will keep well at least 2 months.
Packed To Go
Toss tomatoes and peaches with dressing, but don’t add basil. Place in a plastic bag and seal. Shred basil and wrap in a damp paper towel, then overwrap with plastic. If not packing right away, refrigerate. Stir in basil just before serving.