Peaches and tomatoes have a natural affinity–they’re both fruits, and they are both quintessential summer offerings. If you don’t want to peel the peaches, just wipe off the peach fuzz with a damp cloth.
1/3 c extra-virgin olive oil
2 T minced scallion; subs–shallot; red onion
2 T white wine vinegar
1-1/2 T lemon juice
salt and pepper, to taste
8 c lettuce greens
3 medium or 2 large tomatoes, cored and cut into wedges
3 medium or 2 large peaches, (peeled), halved, pitted, thinly sliced
1/4 – 1/2 c crumbed feta or goat cheese, optional
chopped fresh basil, parsley or other herb, for garnish
1. Whisk oil, scallion, vinegar, lemon juice, salt, and pepper together in a small bowl.
2. Combine greens, tomatoes, and peaches in a serving bowl. Toss with enough dressing to coat. Sprinkle with crumbled cheese, if using. Garnish with fresh chopped herb.