Recipes for the Season: Peach-Tomato Salad » Bucks County Taste

Ingredients

• 1 lb tomatoes, cored, cut into ½” thick wedges and wedges halved crosswise
• Salt and pepper
• 3 Tbsp extra virgin olive oil, plus extra for drizzling
• 2 Tbsp cider vinegar
• ½ tsp lemon zest, grated
• 1 Tbsp lemon juice
• 1 lb peaches, halved, pitted and cut into ½” thick wedges and wedges halved crosswise
• 1 shallot, sliced into thin rings
• 1/3 cup mint, torn