Peach salad with tomatoes & raspberry vinaigrette
Delight your taste buds with a refreshing peach salad featuring juicy tomatoes mixed with a tangy raspberry vinaigrette. Perfect for a light and flavorful meal!
Ingredients:
- 2 medium heirloom tomatoes, cut into wedges
- 2 medium peaches, sliced
- ½ teaspoon salt, divided
- 3 slices bacon (110g), cut into 1-inch dice
- 3 tablespoons raspberry vinegar
- 1 teaspoon honey
- 1 teaspoon whole-grain mustard
- ¼ teaspoon ground pepper
- ¼ cup sunflower oil
- 8 fresh anise hyssop leaves (see Tip), torn, or 5 fresh mint leaves and 1 teaspoon chopped fennel fronds
- 1 teaspoon chopped fresh thyme
- 10 cups packed torn mixed lettuce (230g)
- Halved cherry tomatoes for garnish
Instructions:
- Place tomatoes and peaches on a baking sheet with edges and sprinkle with 1/4 teaspoon of salt. Let it sit for 10 minutes.
- While waiting, fry bacon in a medium-sized pan over medium-low heat until it becomes crispy, which should take about 10 minutes. Then, move the bacon to a plate lined with paper towels to remove excess oil.
- Mix vinegar, honey, mustard, pepper, and the remaining 1/4 teaspoon salt in a big bowl. Gradually blend in the oil. Gently crush anise hyssop (or mint and fennel leaves) and thyme using the flat side of a chef's knife and add them to the bowl. Pour the liquid from the tomatoes and peaches into the bowl and whisk briefly. Put the lettuce in and mix well to cover it.
- Place the lettuce on a serving dish, leaving any extra dressing in the bowl. Add the tomatoes and peaches to the remaining dressing in the bowl and mix well. Put the tomatoes and peaches, any remaining dressing, and the bacon on top of the greens. Optionally, decorate with cherry tomatoes.
Summary:
- Calories: 1162 kcal
- Fat: 98 g
- Protein: 24 g
- Carbs: 53 g
- Potassium: 1914 mg
- Magnesium: 107 mg