Rating: 5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 22

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.

David Bonom
Recipe by Cooking Light June 2010

Gallery

Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

total:
19 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl.

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  • 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.

Nutrition Facts

75 calories; fat 3.5g; saturated fat 1.3g; mono fat 1.6g; poly fat 0.3g; protein 2.1g; carbohydrates 9.9g; fiber 1.7g; cholesterol 6mg; iron 0.4mg; sodium 156mg; calcium 47mg.
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