This salad was inspired by the goodness of these two fruits, both at their peak at the end of summer. Source: Martha Stewart Living, September 1995. 10 servings. Ingredients: 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 4 large peaches (about 1 1/2 pounds), 3 large red tomatoes (about 2 pounds), 3 large yellow tomatoes (about 2 pounds), 1 1/2 cups cherry tomatoes (about 10 ounces), 2 small inner celery stalks, peeled to remove strings and cut into 1/4-inch pieces, 1/4 cup fresh mint leaves, plus sprigs for garnish. Instructions: 1. Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set aside vinaigrette. 2. Halve and pit peaches. Cut halves into quarters. Remove stem core from large tomatoes; slice into 1/2-inch rounds. 3. Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving platter. Sprinkle with remaining 1/4 teaspoon salt and black pepper. Coarsely chop mint leaves; add to vinaigrette. Drizzle salad with vinaigrette and garnish with mint sprigs.
27.04.2023 @ 07:37
This salad was inspired by the goodness of these two fruits, both at their peak at the end of summer. Source: Martha Stewart Living, September 1995. 10 servings. Ingredients: 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 4 large peaches (about 1 1/2 pounds), 3 large red tomatoes (about 2 pounds), 3 large yellow tomatoes (about 2 pounds), 1 1/2 cups cherry tomatoes (about 10 ounces), 2 small inner celery stalks, peeled to remove strings and cut into 1/4-inch pieces, 1/4 cup fresh mint leaves, plus sprigs for garnish. Instructions: 1. Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set aside vinaigrette. 2. Halve and pit peaches. Cut halves into quarters. Remove stem core from large tomatoes; slice into 1/2-inch rounds. 3. Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving platter. Sprinkle with remaining 1/4 teaspoon salt and black pepper. Coarsely chop mint leaves; add to vinaigrette. Drizzle salad with vinaigrette and garnish with mint sprigs.