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
Lemon Vinaigrette
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2 Tbsp 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 olive @ oil
Salad
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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, washed and trimmed (about 6 cups each)
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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
Lemon Vinaigrette
- In a small bowl, combine the lemon juice, shallots, honey and black pepper to taste. Slowly whisk in olive oil. Set aside.
Salad
- 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.
Nutrition Facts
Serving size: 1 1/2 cup salad; 1 Tbsp vinaigrette
Per Serving: Calories: 178, Fat: 14g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 196mg, Carbohydrates: 12g, Fiber: 3g, Protein: 3g
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Date Last Reviewed: February 6, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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