Peach and Tomato Salad with Roasted Black Olives and Feta Video

This summer salad wakes up your palate with ripe peaches, heirloom tomatoes, and baby arugula. Roasted olives add a natural sweetness, finely balanced by the homemade lemon vinaigrette.

Ingredients

  • 1 lemon, juiced
  • 2 shallots, finely minced
  • 1/4 cup extra virgin olive oil
  • 1 tsp honey
  • freshly ground black pepper
  • 1/2 cup pitted olives (black or Nicoise)
  • 1 tsp olive oil
  • 2 lbs assorted 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, chives)
  • 1/4 cup feta cheese, crumbled
  • freshly ground black pepper

Directions

  1. Lemon VinaigretteCombine lemon juice, shallot, pepper and honey together in a small bowl.
  2. Slowly whisk in olive oil. Season to taste.
  3. SaladPreheat oven to 400 degrees. Toss olives in a little olive oil and black pepper. Roast for 5 - 10 minutes and let cool.
  4. Cut fresh ripe heirloom tomatoes into a variety of shapes (wedges, slices, etc).
  5. Arrange tomatoes, peaches and red onion on a plate.
  6. Combine arugula, herbs, lemon vinaigrette in a bowl and toss thoroughly. Season with freshly ground black pepper to taste. Place over top of the tomatoes and peaches.
  7. Garnish with warm olives and feta. Serve.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
178
% Daily Value*
  • Total Fat
    14g
    22%
  • Saturated Fat
    2g
    10%
  • Cholesterol
    6mg
    2%
  • Sodium
    196mg
    8%
  • Total Carbohydrate
    12g
    4%
  • Dietary Fiber
    3g
    12%
  • Sugars
  • Protein
    3g
    6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.