"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Minted Peach and Tomato Salad Recipe

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This recipe for Minted Peach and Tomato Salad, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Lombardo Kraus
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. extra-virgin olive oil
1 T. balsamic vinegar
1 T. fresh lemon juice
3/4 tsp. salt
1/2 tsp. freshly ground pepper
4 large peaches (about 1 1/2 pounds)
3 large red tomatoes (about 2 pounds)
3 large yellow tomatoes (about 2 pounds)
1 1/2 c. cherry tomatoes (about 10 ounces)
2 small inner celery stalks, peeled to remove strings and cut into 1/4 inch pieces
1/2 c. mint leaves, plus sprigs for garnish

Directions:
Directions:
1. Whisk together olive oil, vinegar, lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper in a small bowl; set vinaigrette aside.
2. Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2 inch rounds.
3. Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving plate. Sprinkle with remaining 1/4 tsp. salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad and garnish with mint sprigs.

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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