Peach, Tomato and Feta Salad with Lemon Thyme Vinaigrette and Toasted Pecans
This recipe to me epitomizes July- the cherry tomatoes, the peaches, the thyme- yum! I came up with it because I needed something quick, easy and flavorful to add to a picnic spread. Be sure to add the toasted pecans and feta right before serving so that everything stays crisp (and the pecans don't have a chance to get soggy).
Serves: 4 - 6
Total time: 20 minutes
Difficulty level: wicked easy
1 pint cherry tomatoes, sliced into halves
2 peaches, diced with skin on (I used white peaches but you could use yellow peaches or even nectarines)
1/2 cup pecans
1/4 cup crumbled feta cheese
juice of 1/2 lemon or about 1 tablespoon
1 tablespoon olive oil
2 teaspoons fresh thyme, minced
salt + pepper to taste
Let's do it!
- Begin by toasting the pecans on a parchment paper lined baking sheet at 350° for 5 - 7 minutes or until they smell toasted. It's easy to burn them, so as soon as they become aromatic, remove them from the oven and transfer to a cooling rack.
- In a small bowl, whisk the lemon juice, olive oil and thyme until continuous.
- Toss chopped peaches and tomatoes in a serving bowl with your dressing. Add salt and pepper to taste
- Add the feta crumbles and toasted pecans immediately before serving to keep pecans from becoming soggy.