Did you know that one of my favourite things to do is create lame recipe names? I think I really excelled on this one ;)
Peaches are in season right now and we’ve got to use them up, but I was a bit tired of the typical scones, muffins and cobblers, so I created a peach salad that can be used as an appetizer or side dish at dinner.
Fun Fact: While not abundantly high in magnesium, peaches do contain some. Hurray! We’ve come full circle now.
1/2 small red onion, finely chopped
1 Tablespoon balsamic vinegar or apple cider vinegar
1 Tablespoon fresh lemon juice
2 pounds heirloom tomatoes, washed and coarsely chopped
1 pound ripe peaches, pealed, pitted and chopped
2 Tablespoons extra-virgin olive oil
1 teaspoon tamari
1/4 teaspoon sea salt
1/2 cup mint leaves torn into small pieces
1/2 cup basil leaves torn into small pieces
1/4 cup pecans (for garnish)
1/4 cup crumbled goat cheese (for garnish)
- In a small bowl, combine vinegar of your choice, lemon juice, extra-virgin olive oil, and tamari. Whisk until combined.
- In a serving bowl, combine red onion, peaches and tomatoes,
- Pour the dressing over the mixture in the serving bowl, and toss to combine.
- Top with mint, basil, pecans and goat cheese and season with sea salt.
- Serve immediately.