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
- 2 Tbsp fresh lemon juice
- 2 small shallots, minced
- 1 tsp honey
- Black pepper to taste
- 1/4 cup extra virgin 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 (approximately 6 cups), washed and trimmed
- 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.
This Recipe first appeared in Health eCooks®.
Nutrition Facts
Serving size:
1 1/2 cups 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
Medical Review: Jane Schwartz, RDN, CLT
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