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Tomato and Peach Salad Recipe
Tuesday, July 17th, 2012My good friend Dona Johnson has a garden overflowing with tomatoes and has asked for some new recipes. Here is a favorite of mine that comes from another good friend Kathy Soter. This recipe takes minutes to put together, and is perfect for a hot summer day as no cooking is required! Peaches and tomatoes make a delicious combination; Kathy recommends using white peaches and heirloom tomatoes.
Tomato and Peach Salad
(Serves 4)
2 large tomatoes
2 ripe peaches
1/2 red onion
2 tablespoons chopped fresh cilantro (or more to taste)
good quality olive oil
1/2 to 1 lime
red pepper flakes
Slice the tomatoes. Peel, pit and slice the peaches. Arrange the tomato and peach slices on a serving dish in a circular pattern, alternating tomato and peach slices.
Very thinly slice the red onion (preferably with a mandolin) and sprinkle over the top. Sprinkle with cilantro. Drizzle generous amount of olive oil over the top. Squeeze lime juice over all (amount needed depends on how juicy your lime is!). Sprinkle generously with red pepper flakes. Season to taste with salt.
Make ahead: Tomatoes, peaches and onion can be sliced and plated up to 4 hours ahead. Cover and store at room temperature. Add cilantro, olive oil, lime, pepper flakes and salt just before serving.
Mixed Greens Salad with Dried Cranberries
Wednesday, December 1st, 2010
(Serves 6 to 8)
Great to serve around the holidays – the red cranberries and onions together with the green lettuce and avocado are very festive!
Dressing:
1/4 cup cranberry juice concentrate, undiluted
1/4 cup white wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
Salad:
8 cups mixed salad greens
1 avocado, chopped
1/2 cup sliced red onion
1/2 cup dried cranberries
Put the cranberry juice, vinegar, mustard, pepper and olive oil in a medium jar and whisk until well combined. Cover and set aside.
Tear salad greens into bite-sized pieces and place in large salad bowl. Add the avocado, onion and cranberries. Toss with dressing and serve.
Make Ahead: Dressing can be made several days ahead, covered and refrigerated. Bring to room temperature before using.
Variation: Toss the greens with 3/4 of the dressing. Divide between individual salad plates. Cut the avocado into slices and arrange on top of the greens. Top with the red onion slices and sprinkle with the cranberries. Drizzle remaining dressing over the top (as needed).
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