Sunday, July 11, 2010

Peach and Tomato Salad...Round Two

I made this salad again for two parties over the 4th. It took a second round to convince friends that this is the summer salad to write home about. It is so delicious and so healthy.

Was it the best summer salad recipe I’ve ever made?...YES! I now keep a Tupperware container full of this salad in my refrigerator.

I use a variety of tomatoes - at least four types and colors. You can use any soft cheese or greens. I simply add what I want to use up.

Bon Appetit!

Yield: 8 servings (serving size: 1 cup)


1/3 cup thinly vertically sliced red onion

3 ripe peaches, pitted and each cut into 8 wedges (about 1 pound)

1/2 pound heirloom beefsteak tomatoes, cut into thick wedges

1/2 pound heirloom cherry or pear tomatoes, halved

2 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons honey

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup greens

Fresh basil


Place greens in a large bowl and top with first 4 ingredients.

Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and fresh basil.

More Summer Salads…

As I move towards the weekend, I cut up a lot of my fruits and vegetables and keep them in Tupperware containers in my refrigerator.

In this case, I sliced up jicama, mango, tomatoes, green apple, onion and avocado. I enjoy the same vinaigrette that I use on the peach and tomato salad above.

This is a terrific way to use up your fruits and vegetables before they peak. It’s also nice to have something on hand or healthy fruits and vegetables to snack on.

My neighbor called tonight and invited me over for a last minute BBQ. I had a beautiful, fresh salad to bring to her table. How great was that?