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.
Peach and Tomato Salad
Calories137 Per Serving
Protein3g Per Serving
Fiber4g Per Serving
Cost Per Serving$3.44
|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|
|Total Carbohydrate||22 g|
|Dietary Fiber||4 g|
1 fruit, 1 vegetable, 1 fat
4 medium peaches, halved, pitted, and slicedOR
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
Put the peaches, tomatoes, onion, and basil in a large bowl.
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
Pour the dressing over the peach mixture, tossing gently to coat.
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.