Prep 10 mins
Cook 0 mins
My yellow tomatoes were wonderful this year. Yellow tomatoes are less acidic than red ones but I am sure you can substitute red for yellow in this recipe. It calls for white balsamic vinegar but mine was dark and it was still wonderful. This is from Bon Appetit (August 2008).
- 1⁄3 cup extra virgin olive oil
- 2 tablespoons shallots, minced
- 2 tablespoons white balsamic vinegar
- 1 1⁄2 tablespoons fresh lemon juice
- 8 cups mixed baby greens
- 4 yellow tomatoes, cut into wedges
- 2 fresh peaches, wiped clean of fuzz, halved, pitted and thinly sliced
- Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper.
- Combine greens, tomatoes and peaches in large bowl. Toss with dressing.
Wonderful salad and the peaches are a pleasant change from strawberries. Bon Appetit must be my bible when it comes to interesting and reliable recipes. Thanks for submitting.
Absolutely WONDERFUL! This salad reminds me a bit of a strawberry and spinach salad, so the flavors should not come as any sort of surprise. But I do adore peaches more than strawberries so this salad was a perfect fit for me, and the rest of my family agree. Nothing left but the empty bowl. Thanks for sharing! ~Sue