'Tis the season of peaches. Big, beautiful, sweet, juicy peaches. 'Tis also the season of tomatoes. Red, ripe, on the vine, off the vine, or heirloom, I will take them any way I can. This recipe celebrates their freshness and with the addition of baby spinach and garbanzo beans you have the perfect summer meal that hits all the right notes.
Sweet and tangy it hits the spot, especially for a quick mid-week meal.
It's packed with fresh flavors that surprised me. When I first read the recipe I wasn't too sure my guys would like it. I mean peaches and tomatoes in the same salad. I could only imagine my sons face. He gagged when I added blueberries to our summer salad, who knows what he would do with peaches.
He didn't gag.
I guess that's not a ringing endorsement of the salad but it works for me. LOL!
He actually liked it. I was shocked. My son is not known for his love of greens let alone, fruit in his salad AND he can't stand raw tomatoes. He ate those as well. Did I mention he is 22 and a life long picky eater?
Yep, he ate it and asked for more. It must have been the bacon!
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This weeks recipe is being shared with Nap Time Creations, Balancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy's Recipe Box, Fat Tuesday @ Real Food Forager, Domestically Divine Homemaking Link Up, What's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious Dishes, Tempt Your Tummy Tuesday, The Kids in the Kitchen Link-up @ Young Living Oil Lady, The King's Court IV, This Chic Cooks, Cast Party Wednesday @ Lady behind the Curtain, Tuesdays at the Table, 33 Shades of Green, Full Plate @ Miz Helen's Country Cottage, Friday Flair @ Whipperberry Food on Friday's @ Anne Kroeker, Simply Delish Saturday @ KB and Whitsnakes Home, Cooking Thursday @ A Diary of a Stay at Home Mom, GCC Recipe swap @ The Grocery Cart Challenge, as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
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Georgia Peach and Tomato Salad
(recipe adapte from Cuisine at Home, June/July 2012)
Ingredients:
1 cup garbanzo beans (canned)
4 strips bacon, diced
4 cups wedged heirloom tomatoes
1.5 cups chopped fresh spinach
1 cup diced fresh peaches
1/4 cup diced red onion
salt and pepper to taste
3 T cider vinegar
Directions:
Drain beans and set aside. Cook bacon in a small skillet over medium heat until crisp. Transfer bacon with a slotted spoon to a paper towel lined plate, reserve drippings.
Toss tomatoes, spinach, peaches, onion, peas and bacon in a bowl. Season with salt and pepper. Whisk together vinegar and bacon drippings in a bowl, season with salt and pepper. Pour mixture over salad and toss gently gently to coat.
Labels: In the Kitchen
