Peach and Tomato Salad with Salted Pistachios Feta & Basil Chiffonade

Updated: Jul 22

An unexpected marriage of ingredients: This is a perfect summer salad, that will wow your friends.


Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.


Season/ Summer

Prep time: 15 minutes




Serves 4


4 ripe heirloom tomatoes, or other tomatoes, sliced or quartered

4 ripe organic peaches, sliced, or quartered

4 oz's of goat feta, crumbled

1/2 cup salted pistachios

1/2 cup basil leaves, sliced thinly


Vinaigrette


3 tbsp. fresh squeezed lemon juice

1 tbsp. white balsamic vinegar, optional

1 shallot, minced

1 /2 tsp. sea salt

pinch of black pepper

5 tbsp. extra virgin olive oil.


In a small bowl, add minced shallots, salt, lemon juice & vinegar. Let sit for 5 minutes. Whisk in Olive oil. Add pepper. Taste for seasoning.


Assembly: In a shallow platter, lay out tomatoes, peaches, crumbled feta, pistachios, and shredded basil leaves. Drizzle with dressing , and serve.


©2018 by Laurie Richardone

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