Ingredients for Peach And Tomato Salad
- 2 tablespoons lemon juice (or 2 tbsp peach nectar if using canned peaches)
- 1/4 cup olive oil (plus extra for pita bread)
- White Wine Vinegar
- Ground Cumin
- Garlic Clove
- Sugar
- 2 pita pockets
- 1 medium cucumber
- Red Onion
- Fresh Peaches
- Roma Tomatoes
- Of Fresh Mint
- 1/4 cup chopped fresh coriander
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How to Make Peach And Tomato Salad
- **Make the Dressing:** In a jar, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon ground cumin, 1 clove garlic (minced), and salt and pepper to taste. Set aside.
- **Prepare the Peaches:** If using fresh peaches, bring a large pot of water to a boil. Score an 'X' on the bottom of each peach. Blanch for 30 seconds, then immediately transfer to an ice bath. Once cool, peel, halve, remove pits, and slice into wedges. (If using canned peaches, drain well, reserving 2 tablespoons of peach nectar to add to the dressing instead of lemon juice. Skip blanching step.)
- **Toast the Pita:** Preheat oven to 400°F (200°C). Split pita bread and brush both sides lightly with olive oil. Place on a baking sheet and toast until golden brown and crispy (about 8-10 minutes). Set aside to cool and break into pieces before serving.
- **Assemble the Salad:** In a large bowl, combine 1 medium cucumber (halved lengthwise, seeded, and thinly sliced), 1/2 red onion (halved and thinly sliced), 2 cups cherry or grape tomatoes (halved), 2 cups sliced peaches (fresh or canned), 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh coriander.
- **Combine and Serve:** Add the crispy pita bread to the salad. Drizzle with the dressing to taste. Serve immediately. Optional: Add grilled shrimp or chicken for extra protein.
- **Note:** If your fresh peaches are easy to peel and pit, you can skip the blanching step.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
68g
Fat
15g
Carbs
13g
