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Peach and tomato salad

February 11, 2014 Recipes


Lemon vinaigrette

1 lemon, juiced
2 shallots, finely minced
1 tsp honey
¼ cup extra virgin olive oil
Freshly ground black pepper


½ cup pitted olives (black or Nicoise)
1 tsp olive oil
Freshly ground black pepper
2 lbs fresh heirloom tomatoes
2 ripe peaches, halved and sliced
¼ red onion, sliced thin
6 oz baby arugula (approximately 6 cups), washed and trimmed
Whole herb leaves (tarragon, basil, chervil or chives)
¼ cup feta cheese, crumbled


Lemon vinaigrette

  • Combine lemon juice, shallots, pepper and honey together in a small bowl. Slowly whisk in olive oil. Season to taste.


  1. Preheat oven to 400°F. Toss olives in olive oil and black pepper. Roast five to 10 minutes until warm.
  2. Cut tomatoes into a variety of shapes (wedges, slices, etc.).
  3. Arrange tomatoes, peaches and red onion on a plate.
  4. Combine arugula, herbs and lemon vinaigrette in a bowl and toss thoroughly. Season with freshly ground black pepper to taste. Place over top of tomatoes and peaches.
  5. Garnish with warm olives and feta. Serve.

Nutrition information

Calories: 178
Fat: 14 grams
Saturated Fat: 2 grams
Cholesterol: 6 milligrams
Sodium: 196 milligrams
Carbohydrates: 12 grams
Fiber: 3 grams
Protein: 3 grams