Peach, basil, and tomato salad with balsamic vinaigrette
4
Points®
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. Let the tomatoes soak up that delicious homemade dressing, then pour over some peppery arugula. Top with the aforementioned fruit and cheese, plus lots of fresh basil for a pretty presentation. Toss it all together, and your salad is ready to go; it takes just 20 minutes to make. This recipe is also extremely versatile, so you can experiment or use whatever you have that's on hand. Feta or goat cheese can be substituted for the ricotta salata. Or you could also add chicken for a heartier meal.
Ingredients
Olive oil
2 Tbsp, extra virgin
Balsamic vinegar
1½ Tbsp
Shallot
2 tsp, chopped, minced
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Tomato
1 large, beefsteak, ripe but firm, cut into wedges
Arugula
6 cup(s), baby variety
Peach
2 large, ripe but firm, sliced
Ricotta salata cheese
¼ cup(s), crumbled, crumbled
Fresh 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.
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