Recipe for Curried Tomatoes, Peaches, and Cucumbers, From 'The Cook's Garden'

Curried Tomatoes, Peaches and Cucumbers

From “The Cook’s Garden” by Kevin West. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Serves 6 to 8

Some summer dishes are not so much cooked as cut up. This salad, for one. It’s made from heirloom tomatoes, which ripen with Del’s peaches, during the same peak season when green Genovese basil and dream-dark opal basil signal to each other from across the garden and trellised cucumbers drape like baroque festoons. Combine everything on a serving platter, and the result is a flashy first course for nearly any summer meal. I’d put it on the table alongside thin-crust onion pizza and juic