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.
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
Lemon Vinaigrette
Combine lemon juice, shallot, pepper and honey together in a small bowl.
Slowly whisk in olive oil. Season to taste.
Salad
Preheat oven to 400 degrees. Toss olives in a little olive oil and black pepper. Roast for 5 – 10 minutes and let cool.
Cut fresh ripe heirloom tomatoes into a variety of shapes (wedges, slices, etc).
Arrange tomatoes, peaches and red onion on a plate.
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.
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