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Peach and Tomato Salad
Course:
Salad
Cuisine:
American
Author
:
Food Network magazine
Ingredients
1
bunch baby arugula
2
ripe peaches, cut in small cubes
2
ripe tomatoes (I love beefsteak, but any ripe and local tomatoes will be great), cut in small chunks
1/4
cup
thinly sliced red onions
1
tablespoon
apple cider vinegar
1
tablespoon
extra virgin olive oil
1
tablespoon
maple syrup
salt and pepper to taste
Instructions
Toss all ingredients and serve!