In Spain, adventurous young chefs have been playing with novel fruit combinations: gazpacho made with melon and tomato, salads of melon and tomato or peach and tomato. It is fun to try these new pairings, but be sure to taste the fruit before you dress the salad. You’ll have leftover citrus and black pepper dressing to dress future salads. This recipe comes to us from Joyce Goldstein, author of Mediterranean Fresh.
For the citrus and black pepper dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon coarsely ground black pepper
- Sea salt
For the Peach Tomato Salad:
- 4 large ripe tomatoes, peeled, seeded, and cut into large dice
- 2 large peaches, peeled and cut into large dice
- 1/2 a small red onion, finely minced or cut into thin slivers
- About 1/3 cup citrus and black pepper dressing (page 295)
- 3 tablespoons thinly slivered fresh mint or basil, for garnish
To make the Citrus and Black Pepper Dressing:
Whisk the ingredients together in a small bowl.
To complete the Peach Tomato Salad:
Combine all the ingredients in a salad bowl and gently toss with the dressing. Garnish with the mint and serve.
Reprinted from Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein. Copyright © 2008 by Joyce Goldstein. Photographs copyright © by Andre Baranowski. With permission of the publisher, W.W. Norton & Company, Inc.
Peach Tomato Salad
Servings per Recipe: 6Amount per Serving
Calories from Fat:
Total Fat: 14g
Saturated Fat: 2g
Dietary Fiber: 2g
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