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Peach and Tomato Salad

Number of servings: 6


Lemon Vinaigrette
1 lemon, juiced
2 shallots, finely minced
1 tsp honey
1/4 cup extra virgin olive oil
Freshly ground black pepper

  • Combine lemon juice, shallots, pepper and honey together in a small bowl. Slowly whisk in olive oil. Season to taste.

1/2 cup pitted olives (black or Nicoise)
1 tsp olive oil
Freshly ground black pepper
2 lbs fresh heirloom tomatoes
2 ripe peaches, halved and sliced
1/4 red onion, sliced thin
6 oz baby arugula (approximately 6 cups), washed and trimmed
Whole herb leaves (tarragon, basil, chervil, or chives)
1/4 cup feta cheese, crumbled


1. Preheat oven to 400°. Toss olives in olive oil and black pepper. Roast 5 to 10 minutes until warm.
2. Cut tomatoes into a variety of shapes (wedges, slices, etc.).
3. Arrange tomatoes, peaches and red onion on a plate.
4. Combine arugula, herbs and lemon vinaigrette in a bowl and toss thoroughly. Season with freshly ground black pepper to taste. Place over top of tomatoes and peaches.
5. Garnish with warm olives and feta. Serve.

Nutrition Information

Calories: 178
Fat: 14 grams
Saturated Fat: 2 grams
Cholesterol: 6 milligrams
Sodium: 196 milligrams
Carbohydrates: 12 grams
Fiber: 3 grams
Protein: 3 grams

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