Tomato And Peach Salad With Feta And Red Onion Recipe 455 Food

PEACH & TOMATO SALAD

Steps:

• In an extra-large bowl whisk together vinegar, oil, honey, salt and black pepper. Add peaches, tomatoes, red onion, cheese, and pecans; toss to coat. Top with basil. Serve immediately.

TOMATO, PEACH AND RED ONION SALSA

Steps:

• In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
• Mix the remaining 1/3 cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24 1/2-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.

TOMATO AND PEACH SALAD WITH FETA AND RED ONION RECIPE - (4.5/5)

Steps:

• In a large bowl, combine the onion, peaches, and tomatoes. In a medium bowl, whisk together the vinegar, olive oil, honey, and salt and pepper to taste. Drizzle over the fruit mixture, then add the feta and basil and gently toss. Serve immediately. PER SERVING: 248 CALORIES, 21g CARBOHYDRATES, 7g PROTEIN, 17g FAT (6g saturated), 4g FIBER, 25mg CHOLESTEROL, 325mg SODIUM

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

TOMATO PEACH SALAD

Steps:

• 1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
• 2. Use a sharp knife to remove the corn from the cob.
• 3. Combine tomatoes, peaches, red onion, and corn in a bowl.
• 4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
• 5. Layer a serving plate with the arugula, and top with the coated fruit.
• 6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.

TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE

Steps:

• In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
• Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
• Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

FETA AND RED ONION SPINACH SALAD

Steps:

• Mix spinach, carrots, onion, almonds, feta, and craisons together in large bowl.
• Mix all dressing ingredients and toss with salad.
• Serve cold.