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Peach and Tomato Salad

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“From the *Tomato Cookbook* of the Australian Womens Weekly cookbook series comes this salad full of flavor, texture & color. While the recipe uses fresh peaches & that would clearly be best when in season, IMO it still works well w/canned peaches because it is just plain good either way. It can also be expanded by adding shrimp or chicken. You just really cannot go wrong w/this recipe. *Enjoy* !”
READY IN:
30mins
SERVES:
4
YIELD:
4 Salads
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR DRESSING: Combine dressing ingredients in a jar, shake well & set aside.
  2. FOR SALAD: Preheat oven to 400°F.
  3. Split pita pockets & lightly brush both sides of ea piece w/olive oil. Place on an oven tray or baking sheet & toast till crisp (about 15 min). Set aside to cool.
  4. Cut unpeeled cucumber in half lengthways, scoop out seeds, slice thinly & set aside in a lrg bowl. Cut onion in half & ea half into 6 wedges. Break pieces apart & add to sliced cucumber.
  5. Cut a shallow cross in base of ea peach & drop peaches into lrg pan of boiling water. Drain & rinse under cold water. Cut peaches in half, twist to remove stones & peel.
  6. Cut peaches & tomatoes into wedges & add to cucumber-onion mixture w/the chopped fresh mint & coriander.
  7. Break crisped pita pocket bread into pieces just b4 serving. Add to other ingredients, shake dressing again & drizzle over salad per taste preferences. Serve immediately.
  8. NOTES: The dressing & pita pockets can be prepared a dy ahead. If the peaches you use halve easily to remove the stones & peel, you may opt to skip blanching the peaches.
  9. DRESSING IF USING CANNED PEACHES: Drain peaches well & reserve 2 tbsp of peach nectar. Use 2 tbsp lemon juice + 2 tbsp peach nectar + vinegar, cumin & garlic as stated for dressing. Bottom line is skip the added sugar. :-).

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