Peach and Heirloom Tomato Salad

By Dana Treat

Ingredients

1 large ripe peach
3-4 small heirloom tomatoes, preferably different colors
½ lb. green beans, ends trimmed
¼ cup basil leaves, cut into thin strips
1 small shallot
2 tbsp. champagne vinegar
1 tbsp. freshly squeezed lemon juice
6 tbsp. olive oil
Kosher salt and freshly ground black pepper

Instructions

For the salad:  
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.  Scoop them into a large bowl of ice water.  Once they are cool, drain well.  (The salad can be made one day ahead.  Wrap them in a clean kitchen towel and refrigerate.)

Cut the peach in half and remove the pit.  Cut into thin slices and add to a salad bowl.  Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.  Add the basil and drizzle with dressing (you won’t need all the dressing.)

For the dressing: 
Finely mince the shallot.  Place in a bowl or in a glass jar with a lid (my preference when making dressing).  Pour in the vinegar and the lemon juice.  Add a large pinch of salt and a few grinds of pepper.  Mix well.  Drizzle in the olive oil and whisk or shake well.  Taste and adjust seasoning as needed.

Total Servings: 2

Nutritional Information Per Serving

Calories: 403
Carbohydrates: 23.7g
Cholesterol: 0mg
Fat: 34.5g
Saturated Fat: 4.8
Sodium: 18mg
Protein: 4.5g

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