Roasted tomato and peach salad

Honestly, one of the best things I’ve eaten recently – a testament to how fresh and seasonal ingredients make all the difference.

You’ll need:

• 1/2 peach
• baby greens
• 3-4 heirloom tomatoes, depending on size
• Fresh ricotta
• mint (cut in a chiffonade)
• Young ‘green’ olive oil
• leftover brown rye or pumpernickel bread
• salt and pepper

1. Preheat oven to 350F. Line a baking sheet with foil, cut tomatoes and peaches in half, place cut side down on the baking sheet. Lightly sprinkle with salt and olive oil and roast for 40-45 minutes until soft and just browning.

2. Cut up the bread into croutons – they don’t have to be perfectly shaped. Toss with salt, pepper, and olive oil.  In the same oven (you can even do it on the same baking sheet, it should fit), bake the croutons, shaking the tray halfway through. They will be done in about 20-25 minutes – let them cool.

3. Layer baby greens, peaches, tomatoes, and thin slices of fresh ricotta. Sprinkle with fresh mint and croutons and add a little more olive oil and some fresh pepper.