Tomato, peach, sweet onion and basil salad recipe Basil leaves (or basil flowers if available) Basil flower extra-virgin olive oil (or olive oil infused overnight with basil leaves) Quarter and pare the tomatoes with a sharp knife, lengthways from top to base. Repeat with the peaches and cut the onion in thin slices lengthways. Combine in a large bowl. Squeeze the peach and tomato skins and pass any juice through a sieve to become the dressing. Combine with four tablespoons of the oil and season to taste with salt. Garnish abundantly with basil leaves and their flowers if you have them.