Peach and Tomato Salad

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Peach and Tomato Salad
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Peach and Tomato Salad

This recipe is inspired by the Italian panzanella salad, which combines tomatoes, bread, and basil. In our version, peaches are a delicious stand-in for the bread.

Ingredients

Servings   4  

  • 4 medium peaches, halved, pitted, and sliced OR
  • 1 29-ounce can sliced peaches, packed in light syrup or their own juice, drained
  • 3 medium tomatoes, sliced into wedges
  • 1 small red onion, chopped
  • 1 cup fresh thinly sliced or coarsely torn basil
  • 3 tablespoons extra-virgin olive, corn, or canola oil
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tbsp. extra-virgin olive oil or canola oil

Directions

Tip: Click on step to mark as complete.

  1. Put the peaches, tomatoes, onion, and basil in a large bowl.
  2. In a small bowl, whisk together the oil, vinegar, salt, and pepper.
  3. Pour the dressing over the peach mixture, tossing gently to coat.
  4. Thinly slice the basil leaves or tear the leaves into pieces for 1 cup basil. Add to the bowl along with salt, pepper, oil, and vinegar. Gently stir to combine the ingredients. Serve.

Cooking Tip: To cut herbs easily into thin slices (chiffonade), stack the leaves into a neat pile (no more than 8 leaves at a time). Roll up the pile lengthwise into a tight cylinder. Using a sharp knife, cut the cylinder crosswise to create thin strips.

Keep it Healthy: Because the natural juices in both the tomatoes and peaches add liquid to any salad, this Peach and Tomato Salad is also good topped over lettuce—no dressing for the lettuce is required.

Tip: During the summer when peaches are in season, buying fresh peaches can be cheaper. During the winter months, canned peaches are a better deal.

Nutrition Facts

Peach and Tomato Salad

CaloriesCalories

137 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.44

Nutrition Facts

Calories 137
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 81 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 17 g
Protein 3 g

Dietary Exchanges
1 fruit, 1 vegetable, 1 fat

 

This recipe is inspired by the Italian panzanella salad, which combines tomatoes, bread, and basil. In our version, peaches are a delicious stand-in for the bread.

Nutrition Facts

Peach and Tomato Salad

CaloriesCalories

137 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.44
×
Calories 137
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 81 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 17 g
Protein 3 g

Dietary Exchanges
1 fruit, 1 vegetable, 1 fat

Ingredients

Servings   4  

  • 4 medium peaches, halved, pitted, and sliced OR
  • 1 29-ounce can sliced peaches, packed in light syrup or their own juice, drained
  • 3 medium tomatoes, sliced into wedges
  • 1 small red onion, chopped
  • 1 cup fresh thinly sliced or coarsely torn basil
  • 3 tablespoons extra-virgin olive, corn, or canola oil
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tbsp. extra-virgin olive oil or canola oil

Directions

Tip: Click on step to mark as complete.

  1. Put the peaches, tomatoes, onion, and basil in a large bowl.
  2. In a small bowl, whisk together the oil, vinegar, salt, and pepper.
  3. Pour the dressing over the peach mixture, tossing gently to coat.
  4. Thinly slice the basil leaves or tear the leaves into pieces for 1 cup basil. Add to the bowl along with salt, pepper, oil, and vinegar. Gently stir to combine the ingredients. Serve.

Cooking Tip: To cut herbs easily into thin slices (chiffonade), stack the leaves into a neat pile (no more than 8 leaves at a time). Roll up the pile lengthwise into a tight cylinder. Using a sharp knife, cut the cylinder crosswise to create thin strips.

Keep it Healthy: Because the natural juices in both the tomatoes and peaches add liquid to any salad, this Peach and Tomato Salad is also good topped over lettuce—no dressing for the lettuce is required.

Tip: During the summer when peaches are in season, buying fresh peaches can be cheaper. During the winter months, canned peaches are a better deal.

 


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