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"The belly rules the mind."--Spanish Proverb

Apricot-Tomato Salad Recipe

4.5 stars - based on 2 votes
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This recipe for Apricot-Tomato Salad is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh apricots
Fresh tomatoes (about equal portions)
one or two slice of chopped onion (red or white)
1 tsp. Dijon mustard
1 tsp. raspberry jam (or other flavor)
olive oil
wine vinegar
salt and pepper
Directions:
Directions:
1. Pit apricots and chop into cubes.
2. Chop equal amount of tomatoes into cubes.
3. Dice the onion and combine in a bowl with apricots and tomatoes.
4. Separately, whisk together the mustard, jam, oil, and vinegar (enough to dress the salad).
5. Toss lightly, add salt and pepper to taste, and refrigerate or serve immediately.
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
I got this recipe from my America-Sicilian friend, Sharon Barressi Duncan. Yummy when apricots are in season! Who knew?

 

 

 

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