Source: Cooking Light 2016
Peach Dressing Ingredients
3 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme
1 teaspoon sugar
1 very ripe peach, peeled and finely chopped (about 1/2 cup)
6 tablespoons extra-virgin olive oil
1 cup Peach Dressing (see recipe below)
1 medium English cucumber
2 pounds multicolored heirloom tomatoes, cored and cut into 1/3-inch-thick slices
3/4 cup thinly vertically sliced red onion
1/2 cup small basil leaves, divided
1/2 teaspoon kosher salt, divided (optional)
3/8 teaspoon freshly ground black pepper
Peach Dressing Preparation:
Combine first 4 ingredients in a large bowl, stirring with a whisk. Let stand 15 minutes, stirring occasionally. Add oil slowly, stirring with a whist until blended.
- Place peach dressing in a bowl. Peel cucumber at 1/2-inch intervals, leaving some strips of peel; halve lengthwise. Remove seeds, and slice diagonally. Add cucumber, tomatoes, onion, 1/4 cup basil, 1/2 teaspoon salt, and pepper to dressing. Toss well; let stand for 3 minutes.
- Arrange salad on a platter; sprinkle evenly with remaining 1/4 cup basil.
Nutritional information per serving: Calories 127, Fat 10.5 g, Sat fat 1.4 g, Mono fat 7.4 g, Poly fat 1.2 g, Protein 1 g, Carbohydrate 8 g, Fiber 2 g, Cholesterol 0.0 mg, Iron 1 mg, Sodium 125 mg, Calcium mg