1 ½ lb(s) (675 g) ripe peaches (about 4 medium), preferably white
1 ½ lb(s) (675 g) ripe summer tomatoes (about 4 medium), preferably yellow
3 Tbsp (45 mL) olive oil of exceptional quality
Sel de Guérande or other fleur de sel
freshly ground pepper
few drops balsamic vinegar
few handfuls fresh basil, shredded
1. Bring a large pot of water to a boil. Score an X in the bottom of each peach, then plunge them into the water for 10 seconds. Drain and shock in ice-cold water.
2. Peel, pit, and cut into wedges.
3. Transfer to a large bowl. Cut the tomatoes into wedges the same size as the peaches; add to the peaches.
4. Toss the fruit with the olive oil and season with salt and pepper. Spill onto a serving platter. Drizzle on a little vinegar if you wish, scatter over the basil, and serve.