Tomato and peach salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Almonds -- sliced |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Olive oil |
| Ground black pepper -- to | ||
| Taste | ||
| 4 | Tomatoes -- washed | |
| 3 | Peaches -- washed | |
| Fresh basil leaves | ||
Directions
In a small skillet combine the almonds and sugar. Toast over medium-low heat until the almonds are golden and sugar has started to caramelize. Stir often and watch carefully. Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper. Shake well. Core the tomatoes and cut into ½-inch thick wedges. Cut the peaches into wedges about the same thickness. Arrange the tomatoes and peaches in alternating pattern on a serving platter. Drizzle with dressing and sprinkle with the almonds. Garnish with basil leaves.
Recipe By : Seattle Times-posted by Mike Key From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini