Two Tomato and Peach Salad

 
1/2 cup olive oil
3 T. lemon juice
3 T. freshly chopped parsley
2 T. freshly chopped chives
1/2 t. salt
1/2 t. curry powder
4 cups peaches, peeled, pitted, sliced, and slices cut in half
2 cups red or golden cherry tomatoes, destemmed, and cut in half
2 cups yellow pear-shaped tomatoes, destemmed, and cut in half
8 cups Boston or Butterhead lettuce, washed, patted dry, and torn into bite-size pieces
4 cups curly endive, washed, patted dry, and torn into bite-size pieces
4 cups red oak or red-tipped loose leaf lettuce, washed, patted dry, and torn into bite-size pieces
 

In a large bowl, combine the oil, lemon juice, herbs, salt, and curry powder, and whisk well to combine. Add the peaches, cherry tomatoes, and pear tomatoes, toss gently to thoroughly coat them with the dressing, and set aside for 15-30 minutes to allow the flavors to blend. In a large bowl, place all of the greens, and toss them together. Divide the greens evenly among 8 salad plates and top with some of the tomato-peach salad, dividing it equally among the plates also. Or to serve it buffet style, gently toss together the greens and tomato-peach salad, and allow guests to serve themselves.

Serves 8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett