I have been eagerly hoarding the last of the peaches and tomatoes at the market. On this final weekend of summer, I picked up lovely nectarines (Papa’s Orchard) and golden cherry tomatoes at the West End market. As is probably evident by now, I love the combination of peach and tomato. This time, I grilled the nectarines and made a sweet, tangy salad with the cherry tomatoes, basil, feta and a lemon vinaigrette. The smoky flavor of the nectarine is a great complement to these perfectly sweet cherry tomatoes and salty, fresh feta.

Recipe: Grilled Nectarine Tomato Salad

Ingredients:

• 4 nectarines, halved and pits removed
• 1 pint cherry tomatoes
• 6 large basil leaves, torn or sliced
• 4 oz. sheep milk feta
• vinaigrette - I mixed together lemon juice, olive oil, salt and pepper

Instructions: Brush the cut side of the nectarines with olive oil and grill over medium high heat until just charred. Remove from grill, chop, and toss with remaining ingredients. Makes 4 servings. Enjoy!

Submitting this for Ramona’s “You Say Tomato” round-up at Houndstooth Gourmet.

The fresh tastes of early summer are equally good in cocktails as they are in meals … here are some of my favorite beverages so far this summer.

Rhubarb Mojito

To make a pitcher, muddle 2 limes and a handful of fresh mint at the bottom. Add 2 c rhubarb syrup, 2 cups rum, ice and top off with seltzer. Garnish with a rhubarb stick, of course.

Strawberry Basil Mojito

Muddle two berries and a basil leaf at the bottom of your glass. Add 1 T basil syrup*, ice, 1.5 oz rum and top with seltzer or club soda.

*Basil Syrup

Bring 1 cup water and 1 cup sugar to a boil, add a cup of fresh basil, reduce heat to low and simmer for 10 minutes. Strain, cool, and refrigerate.