Minted Peach And Tomato Salad Recipes

Steps:

• For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
• Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.

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.

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

Steps:

• Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
• Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.
• Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.

Steps:

• Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

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. :-).