White peach and tomato salad
4 large ripe white peaches
2 large beefsteak tomatoes
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Several sprigs of basil and mint
Peel the peaches-if they are perfectly ripe the skin will come away easily. If not, dip them in boiling water for a couple of seconds, plunge into a bowl of ice water and them peel.
Cut them in half, remove the pits and then slice the flesh horizontally into thin slices, making sure to catch any juices.
Wash the tomatoes and slice across very thinly, discarding any core.
Arrange the tomato slices over a large serving plate and put the peach slices on top, together with any extra juice.
Season well and leave to stand for 15 minutes. Just before serving, drizzle over the oil and tear the leaves of herbs to scatter over the salad (though if you have tiny leaves of basil and mink, leave them whole).