Tomato Peach Salad

I found this recipe in a magazine years ago.  I've have fiddled with the original, which I do remember called for diced red onion, so much, the only thing similar any more are the tomatoes, peaches and olive oil.

It seems like an odd combination at first, but there is an cool, refreshing balance between sweetness and tanginess that is just perfect on a hot summer day.  This is one of my go-to dishes in the summer when I need to make something for a potluck or if I take a meal to someone.

The version in the pictures has white peaches because that was what was available at the time.  Yellow peaches make this a very pretty salad with the two colors playing off each other.

Tomato Peach Salad

2 medium tomatoes, diced

2 medium peaches, diced

2 tablespoons "fruity" olive oil
1 tablespoon balsamic vingegar

1 tablespoon shredded fresh basil leaves

Mix all together in a bowl and refrigerate several hours to let the flavors meld.