There's no time like summer for cooking. Or rather, for not cooking, since summer produce is best served by throwing things together raw with very little preparation. Those are the best kinds of recipes. This is one that I've made the last couple of years now. It's a Melissa Clark recipe that I've tweaked only slightly with the addition of mint and red chili. I like the pair it with seared pork chops that I can finish up in the oven or even on the grill. The combination of pork and fruit is a common one that can be used all year round -- but this is a spicy variation on that theme.
Green Peach Salad with Red Chilies, Basil, Mint and Lime
Adapted from Melissa Clark's Cook This Now
1/2 tsp lime zest
2 tsp fresh lime juice
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
4 tsp extra-virgin olive oil
1 pound green peaches (2 large or 4 small) pitted and thinly sliced (this is a great use for a mandolin slicer if you have one)
1 tbsp chopped red chili (I used a red thai chili)
2 1/2 tbsp thinly sliced basil leaves
1 tbsp thinly sliced mint leaves
In a bowl, whisk together lime zest, juice, salt and pepper. Whisk in the oil. Add peaches, chili, basil and mint, and toss to combine.