Tomato Peach Salad Food

TOMATO-PEACH SALAD

Steps:

• Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
• See all 50 Simple Salads

TOMATO PEACH SALAD WITH RICOTTA

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
• Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
• Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

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 PEACH SALAD WITH BASIL

Steps:

• Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

PEACH AND TOMATO SALAD

Steps:

• FOR DRESSING: Combine dressing ingredients in a jar, shake well & set aside.
• FOR SALAD: Preheat oven to 400°F.
• Split pita pockets & lightly brush both sides of ea piece w/olive oil. Place on an oven tray or baking sheet & toast till crisp (about 15 min). Set aside to cool.
• Cut unpeeled cucumber in half lengthways, scoop out seeds, slice thinly & set aside in a lrg bowl. Cut onion in half & ea half into 6 wedges. Break pieces apart & add to sliced cucumber.
• Cut a shallow cross in base of ea peach & drop peaches into lrg pan of boiling water. Drain & rinse under cold water. Cut peaches in half, twist to remove stones & peel.
• Cut peaches & tomatoes into wedges & add to cucumber-onion mixture w/the chopped fresh mint & coriander.
• Break crisped pita pocket bread into pieces just b4 serving. Add to other ingredients, shake dressing again & drizzle over salad per taste preferences. Serve immediately.
• NOTES: The dressing & pita pockets can be prepared a dy ahead. If the peaches you use halve easily to remove the stones & peel, you may opt to skip blanching the peaches.
• DRESSING IF USING CANNED PEACHES: Drain peaches well & reserve 2 tbsp of peach nectar. Use 2 tbsp lemon juice + 2 tbsp peach nectar + vinegar, cumin & garlic as stated for dressing. Bottom line is skip the added sugar. :-).

PEACH AND TOMATO CAPRESE SALAD

Steps:

• Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
• Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.