Contributed by Susie Middleton, Fast, Fresh & Green
This easy summer dish is called a gazpacho salad not because it looks like one, but because you can puree the leftovers in a blender, chill it, and you've got a delicious gazpacho.
2 lbs heirloom tomatoes (a mix of sizes and colors is nice)
1 lb ripe peaches
1⁄2 sml red onion
2 tbsp extra-virgin olive oil
2 tbsp fresh orange juice or mango smoothie drink, and more if needed
1 tbsp balsamic vinegar
1 tsp soy sauce
1⁄2 tsp finely grated lemon zest
1⁄4 tsp kosher salt, and more if needed
1⁄2 cup lightly packed small whole fresh mint and basil leaves
Edible flowers, petals separated if large, for garnish (optional)
Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 to 2 inches wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large, shallow serving bowl.
Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.
Whisk together the olive oil, 2 tablespoons orange juice, 1 tablespoon balsamic vinegar, 2 teaspoons soy sauce, lemon zest, and 1⁄4 teaspoon salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with the remaining herbs and flowers (if using).