Tomato Peach Salad With Basil Recipes

PEACH AND TOMATO CAPRESE SALAD

Heirloom tomatoes, peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette in this peach Caprese salad.

Provided by Julie Hubert

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 7

Peach and Tomato Caprese Salad image

Steps:

Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 8.4 g, Cholesterol 44.5 mg, Fat 19.1 g, Fiber 1.1 g, Protein 11 g, SaturatedFat 9.1 g, Sodium 568.5 mg, Sugar 7.2 g

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, thinly sliced
2 ripe peaches - halved, pitted, and sliced into half moons
6 leaves fresh basil
1 (8 ounce) ball fresh mozzarella, thinly sliced

PEACH SALAD WITH TOMATOES, FETA AND BASIL VINAIGRETTE

Provided by Kelsey Nixon

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

Peach Salad with Tomatoes, Feta and Basil Vinaigrette image

Steps:

For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.

Ingredients

1/4 cup torn fresh basil leaves
1/4 cup extra-virgin olive oil
1/4 cup good-quality sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 small shallot, roughly chopped
Kosher salt and cracked black pepper
1 1/2 pounds heirloom tomatoes, roughly chopped
4 to 5 ripe peaches, sliced into wedges
1/2 cup crumbled feta cheese, for garnish

TOMATO PEACH SALAD WITH RICOTTA

This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the cheese and the juiciness of the fruit.

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Tomato Peach Salad with Ricotta image

Steps:

Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

Nutrition Facts : Calories 102 calorie, Fat 4 grams, SaturatedFat 1.5 grams, Cholesterol 8 milligrams, Sodium 124 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams

Ingredients

3 tablespoons sliced almonds
4 ripe but firm yellow peaches
4 tomatoes, preferably a mix of large heirloom tomatoes
2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
6 tablespoons ricotta cheese