Wednesday, June 30, 2010

Tomato Peach Salad

The flavor combination in this salad is Amazing! This is another great one from
 "Cooking Light"

Yield: 8 servings (serving size: 1 cup = 2 points)


1/3 cup thinly vertically sliced red onion

3 ripe peaches, pitted and each cut into 8 wedges (about 1 pound)

1/2 pound heirloom beefsteak tomatoes, cut into thick wedges

1/2 pound heirloom cherry or pear tomatoes, halved

2 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons honey

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup basil, sliced thin


Combine first 4 ingredients in a large bowl.

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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