Minted Peach And Tomato Salad Recipes

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MINTED PEACH AND TOMATO SALAD



Minted Peach and Tomato Salad image

This salad was inspired by the goodness of these two fruits, both at their peak in late summer.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

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

Steps:

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

HEIRLOOM TOMATO & MINT SALAD



Heirloom Tomato & Mint Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 7

2 pounds assorted vine-ripened heirloom tomatoes
1 shallot, thinly sliced
Coarse sea salt and freshly ground black pepper
Coarse sea salt and freshly ground black pepper
1/4 cup fresh spearmint leaves, torn into pieces
1/4 cup fruity extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar

Steps:

  • 1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
  • 2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.

Nutrition Facts : Calories 180, Fat 14 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 3 grams

TOMATO PEACH SALAD



Tomato Peach Salad image

Light and refreshing summer salad! Ripe tomatoes and peaches are delicious on their own, but even better together in this colorful combination. I adapted a recipe from Cooking Light Magazine to have a bolder taste from earthy arugula and sweet corn off the cob. I can't get enough corn during the summer, and leave it uncooked for crunch, but cooked is fine if you prefer. The sweetness of the fruits balance the bitterness of the arugula, though if you still don't like the bite, the salad is plenty good without!

Provided by Erin KG

Categories     Corn

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tomatoes
2 peaches
1 ear of corn
1/2 medium red onion
1 bunch fresh basil
1 bunch green onion
1 ounce feta cheese, crumbled
2 cups arugula
1 tablespoon apple cider vinegar
1 1/2 teaspoons olive oil
1 teaspoon honey
1 dash salt, coarsely ground
1 dash pepper, coarsely ground

Steps:

  • 1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
  • 2. Use a sharp knife to remove the corn from the cob.
  • 3. Combine tomatoes, peaches, red onion, and corn in a bowl.
  • 4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
  • 5. Layer a serving plate with the arugula, and top with the coated fruit.
  • 6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.

Nutrition Facts : Calories 241.5, Fat 8.2, SaturatedFat 3, Cholesterol 13.4, Sodium 276, Carbohydrate 39.9, Fiber 7.1, Sugar 25.5, Protein 8.2

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT



Halloumi, Chickpea, and Tomato Salad with Mint image

Halloumi is the hot new cheese! Well, really, it's ancient, not new--but it is best fried or grilled, so "hot" is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.

Provided by cheesemite

Time 20m

Yield 4

Number Of Ingredients 8

1 (14 ounce) can chickpeas, drained
2 large tomatoes, chopped
3 medium green onions, sliced
12 leaves fresh mint, chopped
1 medium lemon, juiced
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
7 ounces halloumi cheese, sliced

Steps:

  • Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
  • Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
  • Stir halloumi into the salad and serve immediately.

Nutrition Facts : Calories 359 calories, Carbohydrate 30.8 g, Cholesterol 37.2 mg, Fat 20.6 g, Fiber 6.9 g, Protein 16.8 g, SaturatedFat 8.5 g, Sodium 849.8 mg, Sugar 2.7 g

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Top Asked Questions

How do you make a tomato and peach salad?
Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips. 2. Use a sharp knife to remove the corn from the cob. 3. Combine tomatoes, peaches, red onion, and corn in a bowl. 4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well.
How do you make a tomato and peach cobbler?
Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips. 2. Use a sharp knife to remove the corn from the cob. 3. Combine tomatoes, peaches, red onion, and corn in a bowl.
What is a good salad to serve with tomatoes?
Tomato Peach Salad is a celebration of, obviously, tomatoes and peaches, two delicious fruits that come to harvest at the same time. It made sense to combine sun ripened tomatoes and juicy peaches in a salad. Tomato Peach Salad with Basil. The time of year to get fresh local peaches is now.
How do you cook with Peaches and mozzarella?
Pinch the skin of the peaches and peel from the bottom to the top, then quarter. Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper. Lay a couple of slices of prosciutto over the top.

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