Tomato and peach salad
By Chatelaine
Photo, Erik Putz.
When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.
Ingredients
-
2
large heirloom
tomatoes
-
2
ripe
peaches
-
2 tbsp
extra-virgin
olive oil
-
1 1/2 tbsp
white balsamic
vinegar
-
1/2 tsp
Dijon
mustard
-
1/4 tsp
flaked sea salt or coarse
salt
-
Pinch of
pepper
-
1/3 cup
thinly sliced
feta
-
1/4 cup
thinly sliced red
onion
-
flaked sea
salt
, (optional)
Instructions
- CUT tomatoes into ½-in. slices and arrange on a large platter. Cut peaches into thin slices or wedges and layer over tomatoes.
- WHISK oil, vinegar, Dijon, sea salt and pepper in a small bowl. Drizzle over tomatoes and peaches, then sprinkle with cheese and onion. Garnish with flaked sea salt just before serving.
Nutrition (per serving)
- Calories
- 156,
- Protein
- 4 g,
- Carbohydrates
- 15 g,
- Fat
- 10 g,
- Fibre
- 3 g,
- Sodium
- 252 mg.
- Good source of
- vitamin C
Kitchen Tip: Salad can be made up to half an hour before serving.
Kitchen Tip: We love Maldon flaked sea salt for its textured crunch and clean flavour.