PEACH AND TOMATO SALAD WITH CURRY VINAIGRETTE

1/4 cup extra virgin olive oil
1 tbsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. salt, or to taste
1 tbsp. chopped fresh, flat-leaf parsley leaves
2 large ripe tomatoes, cut into 8 wedges
2 ripe peaches, pitted and cut into 8 wedges

Whisk together the oil, lemon juice, curry powder, salt and parsley in a small bowl.

Arrange the tomatoes and peaches on 4 salad plates, alternating them pinwheel style. Drizzle the dressing over the peaches and tomatoes; serve immediately.

Makes 4 servings
Source: The New York Times Country Weekend Cookbook by Mark Bittman