Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it. ~Thomas Walker
Late August is almost always sticky and hot, so I rarely actually cook. NYC Greenmarkets asked me if I wanted to do a cooking demo with them, and the heat made me pause. But we didn't really cook - we prepared a fruit salsa. The most common comments that I heard about the salsa from the people that tried it were: "This is really fresh!" and "Delicious!" One young man kept coming back for more samples, and he eventually brought over a slice of cheese pizza to sprinkle the salsa over. Creative.
I was skeptical of the recipe at first, but those comments were right on. The salsa was incredibly easy to make - we made the whole thing from start to finish right on the street - and it captured the succulence of summer. You can use any stone fruit, but peaches are currently in season, as are tomatoes. The peaches we used were seconds (they're cheaper). They might not be picture perfect, but they are just as delicious and perfect in recipes like this salsa!
Peach, Tomato and Basil Salsa
Serves 3
2-3 ripe (or overripe) peaches
1 large ripe tomato
1 bunch of basil
1/4 red onion
1 lemon
Salt and pepper
- Dice the peaches, tomato and garlic.
- Shred or slice the basil into small pieces. Discard the stems or save for your vegetable juice (or compost).
- Combine all ingredients into a bowl. Squeeze 1/2 lemon over salsa, and add salt and pepper to taste.
Enjoy your supereasy treat. Your guests will think you're brilliant! (Well, you are - you served this, didn't you?)
What I ate: 1 slice When Pigs Fly whole wheat bread + butter, 10 oz. kefir, 2 cups coffee + milk, pineapple + watermelon + blueberries + cottage cheese, spinach salad + roasted brussell sprouts + blue cheese + pesto pasta + green beans + grape tomatoes + cucumbers + parmesan cheese, macadamia nuts, quinoa, tempeh + spinach + broccoli + mushroom stir-fry, 1 black plum, hot chocolate, 50 oz. water
Exercise: Ran 5 miles
