I saw on the Today show last week that Mark Bittman (BTW-interesting difference of opinions on him over in the Food Media board) prepared a soup with tomatoes and peaches.
Having lots of both I was intrigued.
he mentioned as he prrepared it that they make a great salad, too.
Tried it last night--very ripe farmers market peaches and some home and farmers market tomatoes. Just wedged them, S&P and drop of balsamic and EVOO.
so good I brought same for lunch, with white balsamic instead and a touch of fresh tarragon (as his soup recipe called for).
I don't think I would have made a salad of just this if he had not brought up the combo.
So, thanks, MB.