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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 75
  • Fat: 3.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 9.9g
  • Fiber: 1.7g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 156mg
  • Calcium: 47mg

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. 1. Combine first 4 ingredients in a large bowl.
  2. 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.
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