Peach, Basil and Tomato Salad with Balsamic Vinaigrette
- Total Time
Sweet ripe peaches, juicy tomatoes and gently salty ricotta salata combine beautifully in this colorful salad.
olive oil2 Tbsp, extra virgin
balsamic vinegar1 ½ Tbsp
uncooked shallot(s)2 tsp, minced
table salt½ tsp
black pepper¼ tsp, freshly ground
fresh tomato(es)1 large, beefsteak, ripe but firm, cut into wedges
arugula6 cup(s), baby variety
peach(es)2 large, ripe but firm, sliced
ricotta salata cheese¼ cup(s), crumbled
basil¼ cup(s), leaves, torn
- 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.
- 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.