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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!