Heirloom Tomato Peach Salad

I live a double life. Most days, when I'm in the office, I eat a protein bar for lunch. Yes, it's kind of nasty and tasteless. Yes, it's an embarrassment to the people who look up to me as a good home cook. But it works. 

It gives me the calories and nutrients I need to get through my day, with a minimum of fuss. Am I proud of this habit? Not really.

But here's the saving grace. Once or twice a week I work from home. And when I do, I can usually take a 15 minute break from the never ending meetings and documents to make myself a less-nasty and usually-less-tasteless lunch. 

Last night's leftovers are sometimes involved. 

Beautiful produce is always involved. 

This salad happened on a work-from-home day. But not just any. I had gone to the farmer's market the day before. And I had these absolutely gorgeous heirloom tomatoes in just about every color. Also some beautiful purple basil from my herb garden. Also some perfectly ripe peaches. 

This salad WAY beats a protein bar. Any day. 

Heirloom Tomato Peach Salad 

Although the recipe has 'heirloom' in the title, you have my permission to use regular tomatoes if that's what you have on hand. Your tastebuds won't know the difference (although your plate will feel a little less pretty). This recipe makes one large serving (enough for a one-person main dish) or 2-3 side dish servings. 

4 small tomatoes, cut in large chunks

2 ripe but not mushy peaches, cut in large chunks

1 scallion, minced

a handful of basil, chopped

½ a lime

1 tablespoon olive oil

⅛ teaspoon kosher salt

¼ cup feta cheese, crumbled

Put the cut tomatoes and peaches into a large bowl.

Add the scallions and basil. 

Squeeze the lime over the salad, and then add the olive oil and salt. Toss gently but thoroughly to combine. (At this point, you can leave it sitting for about 15-20 minutes. This salad will get a little mushy if left longer.) 

Right before serving, gently toss in the cheese. 

Linking this up to Wednesday Roundup at Savory Experiments.