Summer Peach and Tomato Salad

Photo: Gentl & Hyers; Styling: Kendra Smoot
Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Recipe Time

Total: 19 Minutes

Nutritional Information

Calories 75
Fat 3.5 g
Satfat 1.3 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 9.9 g
Fiber 1.7 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 156 mg
Calcium 47 mg

Ingredients

1/4 cup thinly vertically sliced red onion
1/2 pound ripe peaches, pitted and cut into wedges
1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
1/4 pound heirloom cherry or pear tomatoes, halved
1 tablespoon sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons small basil leaves or torn basil

Preparation

1. Combine first 4 ingredients in a large bowl.

2. 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 basil.

Note:

David Bonom,

June 2010