Summer Peach and Tomato Salad

Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.
Yield: 8 servings (serving size: 1 cup)


1/3 cup thinly vertically sliced red onion

3 ripe peaches, pitted and each cut into 8 wedges (about 1 pound)

1/2 pound heirloom beefsteak tomatoes, cut into thick wedges

1/2 pound heirloom cherry or pear tomatoes, halved

2 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons honey

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup small basil leaves or torn basil



1. Combine first 4 ingredients in a large bowl.



2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.



CALORIES 75 ; FAT 3.5g (sat 1.3g,mono 1.6g,poly 0.3g); CHOLESTEROL 6mg; CALCIUM 47mg; CARBOHYDRATE 9.9g; SODIUM 230mg; PROTEIN 2.1g; FIBER 1.7g; IRON 0.4mg



Cooking Light, JUNE 2010