Tomato and Peach Salad with Almonds

Ripe, meaty tomatoes star in this salad.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 5.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 2g
  • Carbohydrate: 8g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 63mg
  • Calcium: 17mg

Ingredients

  • 1 tablespoon canola oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 2 medium tomatoes, cut into 1/4-inch-thick slices
  • 1 medium peach, pitted and sliced
  • 2 tablespoons sliced toasted almonds
  • 1 tablespoon fresh mint leaves
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Preparation

  1. 1. Combine oil, vinegar, and honey in a small bowl. Divide tomato and peach slices evenly among 4 plates. Top with almonds, mint, salt, and pepper. Drizzle with honey mixture.
  2. Caesar Breadcrumb: Heat 4 teaspoons olive oil, 1 minced garlic clove, and 1/4 teaspoon anchovy paste in a skillet over medium heat 1 minute. Add 1/2 cup fresh breadcrumbs; cook 1 1/2 minutes. Combine 2 teaspoons olive oil, 2 cups arugula, and 1 1/2 teaspoons balsamic. Top with 2 sliced tomatoes, 1/8 teaspoon kosher salt, and breadcrumbs. SERVES 4 CALORIES 95; FAT 7.2g (sat 1g); SODIUM 120mg
  3. Halloumi and Oregano: Heat 2 teaspoons canola oil in a nonstick skillet over medium heat. Add 1.5 ounces thinly sliced halloumi cheese; cook 2 minutes on each side or until browned. Top 2 sliced tomatoes with halloumi, 1 tablespoon fresh lemon juice, 1 teaspoon fresh oregano leaves, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper. SERVES 4 CALORIES 67; FAT 5.5g (sat 2.1g); SODIUM 176mg
  4. Avocado and Onion: Arrange 2 sliced tomatoes and 1 sliced peeled avocado on a platter; top evenly with 1/4 cup thinly vertically sliced white onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lemon juice, 1/4 teaspoon chipotle chile powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. SERVES 4 CALORIES 72; FAT 5.4g (sat 0.7g); SODIUM 131mg
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