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Garden Greens with Yellow Tomatoes and Peaches

By Jean Thiel Kelley and Martin Kelley

4.0

(17)

Image may contain Plant Food Produce and Meal
Garden Greens with Yellow Tomatoes and PeachesBrigitte Sire

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons white balsamic vinegar
1 1/2 tablespoons fresh lemon juice
8 cups mixed baby greens, including arugula (4 to 6 ounces)
4 small vine-ripened yellow tomatoes, cut into wedges
2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced

Preparation

  1. Step 1

    Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

    Step 2

    Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve.

TagsSaladTomatoVegetablePeachStone FruitFruitSideDinnerLunchVegetarianVeganDairy FreeNut FreeGluten FreeEasyQuickNo-CookSummerBon Appétit
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