Peach, Basil and Tomato Salad with Balsamic Vinaigrette

4
Total Time
20 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
Sweet ripe peaches, juicy tomatoes and gently salty ricotta salata combine beautifully in this colorful salad.

Ingredients

olive oil

2 Tbsp, extra virgin

balsamic vinegar

1½ Tbsp

uncooked shallot(s)

2 tsp, minced

table salt

½ tsp

black pepper

¼ tsp, freshly ground

fresh tomato(es)

1 large, beefsteak, ripe but firm, cut into wedges

arugula

6 cup(s), baby variety

peach(es)

2 large, ripe but firm, sliced

ricotta salata cheese

¼ cup(s), crumbled

basil

¼ cup(s), leaves, torn

Instructions

  1. In a medium bowl, combine oil, vinegar, shallots, salt and pepper; add tomato and toss to combine. Let stand 5 minutes for flavors to blend.
  2. Place arugula in a serving bowl; spoon tomatoes and dressing over top. Top with peaches, cheese and basil; toss gently to coat. Yields about 2 cups per serving.

Notes

Feta can be substituted for the ricotta salata. Add chicken for a heartier meal. Any changes to the recipe could affect its SmartPoints value.

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