Fresh juicy peaches in the summer and you could use plums in the autumn as well using lovely ripe tomatoes this recipe is refreshing and colourful. Good enough to be served as a starter on it's own or as a side dish.
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Ingredients
- 1 lime juiced
- 1 small red onion finely sliced
- 5 thick slices sourdough
- 700 g tomatoes
- 1 clove garlic
- 60 ml sherry vinegar
- 60 ml extra virgin olive oil
- 5 ripe peaches
- 6 sprigs mint leaves picked and torn
- 6 sprigs tarragon leaves picked and chopped
Instructions
- Put the sliced onion in the lime juice and leave to macerate while you prepare the rest of the dish.
- Preheat the oven to 180c fan. Tear the bread into 2cm pieces. Spread onto a baking tray and bake for 20 minutes, checking every so often until the bread is hard and very dry.
- While the bread is in the oven, take a third of the tomatoes, cut in half and grate the cut side into a salad bowl to extract some pulp. Discard the skins. Next, finely grate the garlic into the pulp. Add sherry vinegar, salt and pepper then gradually whisk in the olive oil.
- Cut the remaining tomatoes into 2cm chunks and add to the dressing along with the peaches and herbs. Remove the onions from the lime juice and add them to the salad. Give everything a good mix then gently toss in the warm croutons allowing them to be coated with the dressing. Serve immediately.
Nutrition
Calories: 323kcalCarbohydrates: 49gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 266mgPotassium: 688mgFiber: 5gSugar: 16gVitamin A: 1512IUVitamin C: 30mgCalcium: 76mgIron: 3mg
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