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.
Tomato and peach salad
By Chatelaine19
PREP TIME
15 min
TOTAL TIME
15 min
Serves
4
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
FILED UNDER: fall No Cook Salads Vegetarian
