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Peach, Tomato and Olive Salad

A homemade lemon vinaigrette gives this peach and tomato salad a spark of citrus flavor.

Ingredients

Lemon Vinaigrette

  • 2 Tbsp lemon juice
  • 2 small shallots, minced
  • 1 tsp honey
  • Black pepper to taste
  • 1/4 cup olive oil

Salad

  • 1/2 cup pitted black olives or Nicoise olives
  • 1 tsp olive oil
  • 2 heirloom tomatoes, cut into wedges
  • 2 ripe peaches, halved and sliced
  • 1/4 red onion, thinly sliced
  • 6 oz baby arugula, washed and trimmed (about 6 cups each)
  • 1/2 cup fresh tarragon leaves
  • Black pepper to taste
  • 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 with 1 Tbsp vinaigrette

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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