Peach, Tomato and Olive Salad

Healthy Living, Recipes

This healthy salad wakes up your palate with ripe peaches, heirloom tomatoes and baby arugula. A homemade lemon vinaigrette gives this peach and tomato salad a spark of citrus flavor.

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Lemon Vinaigrette:

  • 1 lemon juiced
  • 2 small shallots finely minced
  • 1 tsp honey
  • Black pepper to taste
  • 1/4 cup extra virgin olive oil


  • 1/2 cup pitted olives (black or Nicoise)
  • 1 tsp olive oil
  • 2 assorted heirloom tomatoes cut into wedges
  • 2 ripe peaches halved and sliced
  • 1/4 red onion sliced thin
  • 6 oz baby arugula (approximately 6 cups) washed and trimmed
  • 1/2 cup whole herb leaves (such as tarragon, basil, chervil, chives)
  • Black pepper to taste
  • 1/4 cup crumbled feta cheese


Lemon Vinaigrette:

In a small bowl, combine the lemon juice, shallots, honey and black pepper to taste. Slowly whisk in olive oil. Set aside.


Preheat oven to 400°. Arrange olives on a baking pan and drizzle with the 1 teaspoon of olive oil. Roast for 5 to 10 minutes, or until olives are warm. Let cool.

On a plate, arrange tomatoes, peaches and red onion.

In a bowl, combine arugula and herbs. Stir lemon vinaigrette, add it to arugula and toss thoroughly. Season with black pepper to taste. Arrange over top of the tomatoes and peaches.

Garnish with warm olives and feta.

Yield: 6 servings

Heart Healthy Recipe
Gluten Free Recipe
Diabetes Recipe

Nutrition Facts

Serving Size: 1 1/2 cups salad; 1 Tbsp vinaigrette

Calories: 178

Sodium: 196mg

Fat: 14g

Carbohydrates: 12g

Saturated Fat: 2g

Fiber: 3g

Cholesterol: 6mg

Protein: 3g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content

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