Yesterday was Eat a Peach Day. I didn’t even realize that when I decided to make this ESS Peach Week. But I’ll go with it!

I can’t remember if I’ve told y’all that we joined a CSA this year. CSA means community-supported agriculture — we give a farmer a certain amount of money before the season begins and then we get to pick up a box of vegetables (and some fruit) each weekend throughout the summer.

We had a watermelon in the fridge from last week, and I had tomatoes from Saturday, so I thought I would try this salad. Then I cut the watermelon open…

and realized it was yellow. Surprise!

It’s totally fine, of course. It tastes basically the same and made the salad more colorful. But there is no reason you couldn’t use a red watermelon.

You could skip the peaches or the watermelon if you’d like — but you definitely need some nice, ripe tomatoes.

Just stack them up in whatever order you’re feeling, drizzle with a little olive oil and sprinkle some blue cheese or goat cheese and serve. Super easy and pretty!

Peach, watermelon and tomato salad (Adapted from How to Cook Everything, by Mark Bittman)
Serves 4
3 large ripe tomatoes
1-2 firm-ripe peaches
1/4 watermelon
Salt and black pepper
About 4 ounces blue cheese or crumbled goat cheese
Extra virgin olive oil

Core the tomatoes and cut them in thick slices. Cut the peach(es) into large slices or chunks and discard the pit. Cut the watermelon into thick slices and remove the rind.

Stack the watermelon, peach and tomato slices in whatever order you choose, alternating between the fruits and sprinkling a dash of salt and pepper on each tomato slice as you go. Sprinkle crumbled cheese on the top of the stack, drizzle with olive oil and serve immediately.