I came across this recipe in the Sunday paper recently and thought it was a great way to use several of my organic tomatoes and peaches I had recently purchased from a local farmer. This salad pleased the palette and has given my family a fresh summery alternative to our normal spinach salad served with ever dinner.
- 1/4 cup thinly sliced red onion (or more to taste)
- 1 pound peaches, peeled, pitted, and sliced 1/2 inch thick
- 1.5 pounds best-quality tomatoes of different sizes and colors, large ones diced and small ones halved (we used only 1 kind)
- 1 Tbsp red wine vinegar
- 1-3 Tbsp extra-virgin olive oil (I only used 1)
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- 4 ounces crumbled feta cheese
- 2 Tbsp small basil leaves or torn basil leaves (don’t leave the basil out, it makes a great impact on the flavor of the salad)
- In a large bowl, combine the onion, peaches, and tomatoes.
- In a medium bowl, whisk together the vinegar, olive oil, honey, salt and pepper.
- Drizzle dressing over fruit mixture, then add the feta and basil and gently toss.
- Serve immediately
Approximate macros for 1/4 of recipe: 165 calories, 21g carbs, 16g sugar, 8g fat, 8g protein