Sunday, June 3, 2012

Recipe Test - Summer Peach and Tomato Salad

This delicious recipe is out of an old issue of Cooking Light Magazine. I would never have thought to pair peach and tomato, but the flavor combo is out of this world! 

  • 1/3 cup red onion, thinly vertically sliced
  • 3 ripe peaches, pitted and cut into 8 wedges each (about 1 pound)
  • 1/2 pound heirloom beefsteak tomatoes, cut into thick wedges
  • 1/2 pound heirloom cherry or grape tomatoes, halved
  • 2 Tbsp sherry vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 tsp honey
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup torn basil leaves
  • OPTIONAL: 1/2 cup (2 ounces) crumbled feta cheese
  1. Combine red onion, peaches, and all tomatoes in a large bowl.
  2. In a small bowl, whisk together vinegar, olive oil, honey, salt and pepper. Drizzle mixture over peach mixture; toss gently to coat
  3. Sprinkle with basil (and feta cheese if using).
The best way to pit a peach is to cut the peach in half, then cut that
half in half and twist the halves opposite directions to pull them off the pit.

love these heirloom tomatoes!

I tried a new salt - black lava sea salt - to see if I could enhance the flavor.

My modest little window pot of herbs - it's been
growing since Easter and I haven't killed it yet!
So proud of my home-grown basil.

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