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 BASIL
This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil.
Provided by Food Network Kitchen
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 101 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 111 milligrams, Carbohydrate 14 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 11 grams
PEACH AND TOMATO CAPRESE SALAD
Heirloom tomatoes, peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette in this peach Caprese salad.
Provided by Julie Hubert
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 8.4 g, Cholesterol 44.5 mg, Fat 19.1 g, Fiber 1.1 g, Protein 11 g, SaturatedFat 9.1 g, Sodium 568.5 mg, Sugar 7.2 g
TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
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.
TOMATO PEACH SALAD WITH RICOTTA
This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the cheese and the juiciness of the fruit.
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 102 calorie, Fat 4 grams, SaturatedFat 1.5 grams, Cholesterol 8 milligrams, Sodium 124 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
TOMATO PEACH SALAD
Light and refreshing summer salad! Ripe tomatoes and peaches are delicious on their own, but even better together in this colorful combination. I adapted a recipe from Cooking Light Magazine to have a bolder taste from earthy arugula and sweet corn off the cob. I can't get enough corn during the summer, and leave it uncooked for crunch, but cooked is fine if you prefer. The sweetness of the fruits balance the bitterness of the arugula, though if you still don't like the bite, the salad is plenty good without!
Provided by Erin KG
Categories Corn
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 241.5, Fat 8.2, SaturatedFat 3, Cholesterol 13.4, Sodium 276, Carbohydrate 39.9, Fiber 7.1, Sugar 25.5, Protein 8.2
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