A surprisingly delicious combination

Tomatoes and peaches often come into season at about the same time, and it turns out that they go very well together. Here we marinate peaches with a little vinegar and Urfa chili to create a sweet, sour and spicy flavor combination, great for taste and health.

This makes a simple dinner, low on calories, but filling enough to keep you going after the sun sets. You can also serve this on top of a bed of arugula.

Ingredients

  • 2 pounds large peaches, rubbed dry to de-fuzz
  • 2 tablespoons white balsamic vinegar (6% acid)
  • 1/2 teaspoon dried Urfa pepper flakes
  • 1/2 teaspoon kosher salt, divided
  • 2 pounds heirloom tomatoes of various colors
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tiny basil leaves (from a sprig’s center)

Directions

1. Cut the peach in half. Remove the pit. Cut each half into four wedges, then cut wedges in half crosswise, making eight chunks. Place the peaches in a large bowl. Stir vinegar, pepper and 1/4 teaspoon salt in a small bowl to dissolve the salt. Add to the peaches and toss to coat. Let marinate 30 minutes, tossing occasionally.
2. Meanwhile, core the tomatoes. Cut each into 3/4-inch wedges. If tomatoes are very large, cut in half horizontally and cut each round into wedges (like cutting a pizza). Place tomatoes in another bowl. Toss with 1/4 teaspoon salt.
3. Add the tomatoes, oil and most basil leaves to the peaches and blend. Sprinkle with the remaining basil.

Nutritional information (per serving)

Makes 8 servings
1 serving = 1 1/4 cups

Calories: 103 kcal
Total fiber: 2.9 g
Soluble fiber: 0 g
Protein: 1.9 g
Total fat: 4.1 g
Saturated fat: 0.5 g
Healthy fats: 3.2 g
Carbohydrates: 33.6 g
Sugars: 13.6 g
Added sugars: 0 g
Sodium: 67 mg
Potassium: 452 mg
Magnesium: 14 mg
Calcium: 15 mg

— From What to Eat When cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr, CEC, AAC.