Peach-Tomato Salad with an Herb Vinaigrette #FoodieExtravaganza

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Wendy of A Day in the Life on the Farm is hosting this month. And she requested that we create dishes with peaches this month. "August is National Peach month and peaches are in an abundance right now so let's share our favorite Peach recipes," she encouraged us.

Peaches Galore

• Halloumi Freekeh Peach Salad by Food Lust People Love
• Honey Peach Ice Cream by Tara's Multicultural Table
• Mini Peaches and Cream French Toast Casserole by Cookaholic Wife
• Peach and Orange Smoothie by Sneha's Recipe
• Peach BBQ Sauce by A Day in the Life on the Farm
• Peach Crumble Bars by Palatable Pastime
• Peach Panna Cotta by Caroline's Cooking
• Peach Sorbet by Hardly A Goddess
• Peach-Tomato Salad with an Herb Vinaigrette by Culinary Adventures with Camilla

Peach-Tomato Salad with an Herb Vinaigrette

Whenever we see peaches at the market, we grab them. The stone fruit season isn't very long here, but when the peaches, plums, and apricots are ripe, they are fantastic. I like to pair them with juicy tomatoes, baby greens, and an herb dressing that just screams 'summer.'

Ingredients

• 2 C organic tomatoes (I used baby heirlooms this time)
• 3 to 4 ripe organic peaches, sliced into wedges
• 2 C baby greens
• 1/4 C fresh herbs (I used a mixture of basil, parsley, oregano, and mint)
• 1/4 C olive oil
• 1/4 C vinegar (I used a champagne vinegar)
• 1 T local honey
• 1 t Dijon mustard
• 1 small shallot, peeled and diced
• freshly ground salt
• freshly ground pepper

Procedure

Combine the herbs, olive oil, vinegar, honey, Dijon, and shallots in a blender or food processor until the dressing emulsifies and the herbs are pureed. Season to taste with salt and pepper.

Place the green in the bottom of your serving bowl and top with tomatoes and peaches. When ready, serve at room temperature. Toss with dressing at the table. Serve immediately.