Tomato-Peach Salad
Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper. This recipe is made as a large portion to be made to prep for the rest of the week so you’re not scrambling to make meals every day. Being in college means you have a lot on your plate and little time to sit there and make extensive meals. This is an easy salad to make that is cheap, healthy, and refreshing.
Yield: 4 servings (serving size: 1 cup)
Total time: 19 Minutes
Yield: 4 servings (serving size: 1 cup)
Total time: 19 Minutes
Ingredients1/4 cup thinly vertically sliced red onion
1/2 pound ripe peaches, pitted and cut into wedges 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges 1/4 pound of Gala apples sliced into cubes 1 tablespoon sherry vinegar 1 1/2 teaspoons extra-virgin olive oil 1 teaspoon honey 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup (1 ounce) crumbled feta cheese (optional) 2 tablespoons small basil leaves or torn basil (optional) |
PreparationCombine first 4 ingredients in a large bowl.
Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil (optional). |