A peachy combination

This post has nothing to do with history or writing. It’s about cooking, another love of mine.

Or rather, in honor of a recent spell of miserably hot, humid weather, about not cooking, as in salad.

The other day I tried to recreate a salad my sister once made for me with an unusual combination of fruit and tomato. It's perfect for late summer when local tomatoes and peaches are at their peak. I had lost her recipe, but I thought I remembered it pretty well.

To serve two, I cut up a huge Brandywine tomato and a yellow peach. They were both perfectly ripe, so I peeled them by simply pulling off the skin.  I tossed them together with some salt, sprinkled them with crumbled feta cheese and some roasted pistachios. I would have stopped there, or just drizzled them with a bit of balsamic vinegar, but my husband likes dressing on his salad. I made a one-two-three dressing—one part honey, two parts lemon juice, three parts olive oil, plus salt and pepper.

It was delicious, if I do say so myself, though I think next time I might toss in some chives or a bit of scallion. And with some bread, I think this would do very well for a meal.

What about you? Do you consider salad enough for a meal on a hot day?