Grilled Tomato and Peach Salad
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 lemon
- ⅓ cup plus 1 Tbsp olive oil, divided
- 2 Tbsp minced shallot
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 cups blanched fresh purple hull peas
- 4 large peaches, pitted and quartered
- 3 multicolor heirloom tomatoes, sliced
- 1 cup multicolor cherry tomatoes, halved
- ½ cup chopped fresh basil
- ½ red onion, thinly sliced
Instructions
- Grate zest and squeeze juice from lemon into a large bowl. Add ⅓ cup oil, shallot, vinegar, mustard, and honey; whisk until blended.
- Add peas to lemon mixture, and season with salt and pepper, if desired. Stir; cover and refrigerate 30 minutes or up to 3 days.
- Preheat grill or grill pan to medium heat. Brush peach wedges with remaining oil, and grill 2 to 3 minutes per side or until grill marks appear.
- Arrange grilled peaches, all tomatoes, basil, and onion on a serving platter; top with pea mixture. Serve immediately.
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