Vicki's friend Anna's version of the recipe from Martha's (you know, Stewart) magazine.
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
one-quarter teaspoon salt (or to taste)
one-half teaspoon freshly ground pepper
4 large peaches (about one and one-half pounds)
3 large tomatoes (about 2 pounds)
one and one-half cups cherry tomatoes (about 2 pounds)
2 small inner celery stalks, sliced
1 large shallot, minced
one-quarter cup mint leaves, chopped, plus sprigs for garnish
one-quarter cup basil leaves, coarsely chopped
Whisk together olive oil, vinegar, lemon juice, half of the salt and one-quarter teaspoon pepper in a small bowl. Set aside.
Peel, then halve and pit the peaches. Cut halves into cubes. Remove core from large tomatoes and cut into cubes. Cut cherry tomatoes in half.
Place peaches, tomatoes, celery, shallot, mint and basil in a bowl. Sprinkle with remaining salt and pepper and pour dressing over, toss gently and garnish.
Serves 8 to 10