2 ripe summer tomatoes, thickly sliced “Easy Wins” by Anna Jones (Fourth Estate, $35) Zest of 1 unwaxed lemon. 2 pieces of fresh bouncy focaccia ...

But from a culinary point of view, its nutrient profile and how it is commonly eaten, tomato presents as a vegetable, and was declared as such by the U.S. Supreme Court in its unanimous ruling in ...

2 medium tomatoes (any color or variety, about 1 pound), cut into ¾-inch-thick wedges Flaky sea salt, such as Maldon 1 teaspoon champagne vinegar or white wine vinegar ...

The first words that came to mind when I saw this savory fruit salad were: “These are a few of my favorite things.” In fact, I sang it in my head, just like that. As you know, this is a line ...

A salad to serve with anything grilled over coals; the mild sweet acidity of the peach, tomato and raw onion has the effect of making a multitude of fatty barbecue staples taste more of themselves ...

Toss the peaches and tomatoes with ¼ teaspoon salt in a large bowl and let sit until juicy, about five minutes. Meanwhile, whisk the vinegar, oil, and ¼ teaspoon salt.

In my head, I knew exactly what the salsa should be — fruity, herbaceous and slightly spicy — but the fruit part was lacking when I tested the combination in my kitchen.

Ingredients: red onion, peach, heirloom tomato, cherry tomato, sherry vinegar, olive oil, honey, kosher salt, black pepper and feta cheese, 1) Thinly slice red onion 2) Pit and cut peaches into wed… ...

This week’s Lunch Makeover includes a sweet addition to your typical tomato-mozzarella-basil combo: peaches. It calls for just one peach, which contains a healthy dose of both vitamins A and C.