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Minted Peach and Tomato Salad

Minted Peach and Tomato Salad

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

Martha Stewart Living, September 1995 http://www.marthastewart.com/313344/minted-peach-and-tomato-salad
3.25
Rated
65100(6)6
  • Yield Serves 10
    Serves 8 to 10

Ingredients

    • 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

Directions

  1. Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon 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 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.

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