Peach and Tomato Salad
2016-03-30 14:35:49
Serves 4
Ingredients
- 4 medium peaches or 30 oz. canned peach halves, in light syrup or packed in their own juice
- 3 large tomatoes, sliced into wedges, salt-free
- 1 small red onion, chopped
- 1 bunch fresh basil, washed
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil or canola oil plus 1/2 teaspoon extra-virgin olive oil or canola oil
- 3/4 tablespoon red wine vinegar or balsamic vinegar
Instructions
- Halve each peach, removing and discarding each pit. Slice each peach into thin wedges for about 4 cups of peaches. (If using canned peaches, drain and rinse the peaches in each can and then slice each half into thin wedges.) Add peaches into a large bowl.
- Cut each tomato in half, removing the stem from each one and discarding it. Slice each tomato into wedges for around 4 cups of tomatoes. Add into the bowl with the peaches.
- Chop one red onion. Add into the bowl with the peaches and tomatoes.
- 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.
Adapted from The American Heart Association’s
Simple Cooking with Heart
Adapted from The American Heart Association’s
Simple Cooking with Heart
Health Journal https://www.thehealthjournals.com/
