Description
A vibrant summer salad combining sweet peaches, crunchy cucumbers, and tangy tomatoes, tossed with a fresh basil vinaigrette. Perfect as a side or light main dish, this colorful recipe celebrates seasonal produce with a balance of textures and flavors.
Ingredients
2 medium English cucumbers, thinly sliced
4 ripe tomatoes, cut into wedges or small cubes
2 medium peaches, sliced
1 cup fresh basil leaves, chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
Salt and black pepper to taste
¼ cup crumbled fresh goat cheese
¼ cup sprouted pumpkin seeds
Instructions
Thinly slice cucumbers using a mandolin or sharp knife and place in a mixing bowl.
Add tomato wedges or cubes to the bowl and toss gently.
Arrange peach slices on top of the tomato-cucumber mixture.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard to form the vinaigrette.
Season with salt and pepper.
Drizzle the vinaigrette over the salad just before serving.
Top with crumbled goat cheese and sprinkle sprouted pumpkin seeds.
Toss lightly to combine and serve immediately.
Notes
For best results, use the freshest ingredients available.
Swap heirloom tomatoes for a colorful twist.
Add fennel or radishes for extra crunch if desired.
Store leftovers in an airtight container in the refrigerator for up to 24 hours (peaches may release moisture, so drain excess if stored).
Nutrition
- Serving Size: 1 serving (approx. 1 ½ cups)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg