INGREDIENTS
2 peaches, pitted, medium-diced
1½ pints sungold tomatoes, halved
¼ cup husk cherries, skin removed, larger ones sliced in half
¼ cup mint chiffonade (rolled and sliced into ribbons)
2 Tbsp. extra-virgin olive oil
Pinch of sea salt
Crostini or salty crackers, for serving
PREPARATION
• In a large mixing bowl, combine the peaches, tomatoes, cherries and mint chiffonade. Toss with the olive oil and salt.
• Serve immediately with the crostini or crackers.
This article appears in August 2019.