Tomato and Peach Salad


2tablespoons almonds, sliced
1/2teaspoon sugar
2tablespoons lemon juice
2tablespoons olive oil
Ground black pepper to taste
4 tomatoes, washed
3 peaches, washed
Fresh basil leaves


  1. In a small skillet combine the almonds and sugar. Toast over medium-low heat until the almonds are golden and sugar has started to caramelize. Stir often and watch carefully. Remove from heat and set aside.
  2. In a small jar with a lid, combine lemon juice, olive oil and pepper. Shake well.
  3. Core the tomatoes and cut into 1/2-inch thick wedges. Cut the peaches into wedges about the same thickness. Arrange the tomatoes and peaches in alternating pattern on a serving platter. Drizzle with dressing and sprinkle with the almonds. Garnish with basil leaves.