summer peach tomato salad

This recipe, from the NYtimes, is the breakout new hit recipe of the last year or so in our household.   I believe my mom directed us to it last summer.

Ingredients for salad

• 12-14 oz silken tofu, chilled
• 2-3 ripe medium peaches
• 3-4 ripe medium tomatoes
• flaky sea salt
• 1/4 c packed fresh basil leaves
• 2 tbs fresh mint leaves
• black pepper

Ingredients for dressing

• 3 tbs evo
• 1 tbs balsalmic
• 1 tbs unseasoned rice vinegar
• 1 tbs seasame oil
• 2 tsp soy sauce
• 1 tsp sugar

Steps

1. drain and blot tofu by wrapping in a paper towel
2. cut peaches and tomatoes in 1-inch thick wedges
3. place fruit on a platter, including the juices from the cutting board
4. sprinkle with salt
5. scoop tofu in mounds on top of the fruit, add salt
6. mix dressing in a shakable jar and spoon 4 tbs on the salad
7. chop the herbs and add them to the top
8. add pepper