Try this peach salad from Cooking Light. It’ll impress even the toughest critics and is a good use of extra peaches that you have laying around. This time of year, home gardens tend to be overflowing with tomatoes, so this is another versatile use of your garden goodies. Craving more greens? This would be delicious over a bed of arugula, too. Looking to pump up your meals nutritionally? This salad fits the bill!
Ingredients.
- 2 cups halved multi-colored cherry tomatoes
- 1/8 teaspoon kosher salt
- 1 cup sliced fresh peaches
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh mint leaves
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 ounce crumbled goat cheese
Instructions.
- Combine tomatoes and 1/8 tsp salt in a bowl.
- Let stand for 5 minutes.
- Add peaches, olive oil, mint leaves, vinegar, and 1/8 tsp kosher salt.
- Toss together and top with pepper and crumbled goat cheese.
Pro tip: Aim to have at least two colors from produce at each meal. This combination of tomatoes and peaches amp up the nutritional value of this salad.
.png?width=1650&height=1275&name=website%20images%20(30).png)
