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Peach, Tomato and Olive Salad

This healthy salad wakes up your palate with ripe peaches, heirloom tomatoes and baby arugula. A homemade lemon vinaigrette gives this peach and tomato salad a spark of citrus flavor.

Suggested Serving Size

1 1/2 cups salad, 1 Tbsp vinaigrette

Lemon Vinaigrette


Ingredients

  • 2 Tbsp fresh lemon juice
  • 2 small shallots, minced
  • 1 tsp honey
  • Black pepper to taste
  • 1/4 cup extra virgin olive oil

Preparation

  1. In a small bowl, combine the lemon juice, shallots, honey and black pepper to taste. Slowly whisk in olive oil. Set aside.

Salad


Ingredients

  • 1/2 cup pitted black olives or Nicoise olives
  • 1 tsp olive oil
  • 2 heirloom tomatoes, cut into wedges
  • 2 ripe peaches, halved and sliced
  • 1/4 red onion, thinly sliced
  • 6 oz baby arugula (approximately 6 cups), washed and trimmed
  • 1/2 cup fresh tarragon leaves
  • Black pepper to taste
  • 1/4 cup crumbled feta cheese

Preparation

  1. Preheat oven to 400°. Arrange olives on a baking pan and drizzle with the 1 teaspoon of olive oil. Roast for 5 to 10 minutes, or until olives are warm. Let cool.
  2. On a plate, arrange tomatoes, peaches and red onion.
  3. In a bowl, combine arugula and herbs. Stir lemon vinaigrette, add it to arugula and toss thoroughly. Season with black pepper to taste. Arrange over top of the tomatoes and peaches.
  4. Garnish with warm olives and feta.

Nutrition
Calories 178
Total Fat 14
Sat Fat 2
Cholesterol 6
Sodium 196
Total Carb 12
Fibers 3
Sugars 0
Proteins 3

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