When I came home from a two hour ride on Saturday, our mail, including the latest issue of Food & Wine magazine was sitting on the kitchen counter. For a split second, I deliriously thought the the the cover photo (a mouth-watering peach and cherry tomato salad) was an actual plate of food waiting for me. That's what doing all-out hill repeats up to the Mohonk Gatehouse will do to you! A split-second later, I came to, but before my dreams were dashed, I saw that along with bringing in the mail, SJ also brought home some fresh-picked sungold tomatoes. We actually had the rest of the ingredients on hand too (thanks to some Blue Apron castaways) and before I knew it, I was sitting down to my very own, real-life, mouth-watering, perfect summer salad.
This salad is tasty and obviously easy to throw together. It will impress your summer guests, and not just the extreme exercisers.
-Bec
Peach, Tomato, Avocado Salad
Pile the following on a large plate or platter:
- 1 large ripe peach, sliced
- 1 avocado, sliced
- 2 large handfuls sungold or mini heirloom cherry tomatoes
- 5-10 mint leaves, broken into pieces
- crumbled feta cheese
Season with salt, pepper, and a drizzle of olive oil.
Note: the amounts above are just a guide. After a hard ride, I'd eat that entire salad. But if this salad was served as a side dish, it could serve up to 4 people.
