We were recently heading to a friends house for dinner and were asked to bring a salad.
I didn’t necessarily want to bring a traditional lettuce-based salad, so I went in search of something that made the most of what’s in season at the moment, like this Peach and Tomato Salad.
I came across this yummy sounding Summer Peach and Tomato Salad, and made a few adjustments.
I used frozen sliced peaches, mainly because I’m a bit lazy, but also because I didn’t want overly ripe peaches in the salad.
Ingredients:
- 1/4 cup thinly vertically sliced red onion
- 1 pound frozen sliced peaches, thawed
- 1/2 pound Campari tomatoes, quartered
- 1/2 pound heirloom cherry tomatoes, halved
- 2 tablespoons cider vinegar
- 1 tablespoons extra-virgin olive oil
- 2 teaspoons agave
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves