This salad is really more like a marinated side dish; the tomatoes and peaches release a lot of liquid (use a slotted spoon or serve in little bowls). One bonus: You can puree any leftovers for a quick gazpacho! Mix the salad gently (and preferably not long before serving) and taste for brightness, adding more balsamic or lemon if needed. For a change-up, use lime instead of lemon and add minced fresh or crystallized ginger to the dressing. Originally I just made this salad with yellow tomatoes to go along with the yellow peaches. Of course you can also use a mix of yellow, orange, and red tomatoes.

Serves 6

• 2 pounds yellow (or a mix of colors) tomatoes (a mix of sizes)  
• 1 pound ripe peaches (about 3)
• ½ small red onion 
• Kernels cut from 1 to 2 ears fresh corn (optional)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons orange juice 
• 1 tablespoon white balsamic vinegar
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon Dijon mustard
• ¼ teaspoon kosher salt, more for seasoning
• ½ cup (lightly packed) whole small mint and basil leaves (or large ones torn into smaller pieces)

1. Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces or wedges.  Cut the cherry tomatoes in half. Put all of the tomatoes into a large shallow bowl. Peel the peaches with a paring knife, slice them off the pit into wedges and add to the bowl of tomatoes. Slice the red onion lengthwise as thinly as you can and add it to the bowl, too. Add the corn kernels, if using.

2. Whisk together the olive oil, orange juice, balsamic vinegar, lemon juice, lemon zest, mustard and ¼ teaspoon salt. Pour it over the tomatoes and peaches. Add half of the herbs, season with a bit more salt, and toss gently but thoroughly. Taste the juices and add more vinegar or lemon for brightness. (You can let the salad sit a few minutes before tasting, toss again, and season.) Before serving, toss again and sprinkle with remaining herbs. 

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