Peach And Heirloom Tomato Salad

Peach And Heirloom Tomato Salad


1. For the salad:

2. Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.

3. Scoop them into a large bowl of ice water.

4. Once they are cool, drain well. (This can be done one day ahead. Wrap them in a clean kitchen towel and refrigerate.).

5. Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl.

6. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.

7. Add the basil and drizzle with dressing (you won’t need all the dressing.).

8. For the dressing:

9. Finely mince the shallot. Place in a bowl or in a glass jar with a lid.

10. Pour in the vinegar and the lemon juice.

11. Add a pinch of salt and a few grinds of pepper.

12. Mix well.

13. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed.

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Nutrition

Ingredients