This healthy salad wakes up your palate with ripe peaches, heirloom tomatoes and baby arugula. A homemade lemon vinaigrette gives this peach and tomato salad a spark of citrus flavor.
Ingredients
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2 Tbsp fresh lemon juice
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2 small shallots, minced
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1 tsp honey
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Black pepper to taste
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1/4 cup extra virgin olive oil
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1/2 cup pitted black olives or Nicoise olives
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1 tsp olive oil
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2 heirloom tomatoes, cut into wedges
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2 ripe peaches, halved and sliced
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1/4 red onion, thinly sliced
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6 oz baby arugula (approximately 6 cups), washed and trimmed
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1/2 cup fresh tarragon leaves
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Black pepper to taste
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1/4 cup crumbled feta cheese
Preparation
- In a small bowl, combine the lemon juice, shallots, honey and black pepper to taste. Slowly whisk in olive oil. Set aside.
- Preheat oven to 400°. Arrange olives on a baking pan and drizzle with the 1 teaspoon of olive oil. Roast for 5 to 10 minutes, or until olives are warm. Let cool.
- On a plate, arrange tomatoes, peaches and red onion.
- In a bowl, combine arugula and herbs. Stir lemon vinaigrette, add it to arugula and toss thoroughly. Season with black pepper to taste. Arrange over top of the tomatoes and peaches.
- Garnish with warm olives and feta.
This Recipe first appeared in Health eCooks®.
Nutrition Facts
Serving size:
- 1 1/2 cups salad
- 1 Tbsp vinaigrette
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Date Last Reviewed: February 6, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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