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Garden Greens with Yellow Tomatoes and Peaches

I told you something good would come out of those lovely peaches and tomatoes.

I think we’ve been ‘stuck’ in winter mode since, well, winter. In fact, last week, we had a friend in town, and decided to cook some of the heaviest, hottest meals in our recipe book. Go figure. After a few days in front of the stove and 95 degrees of sticky heat outside, we finally realized that it was, in fact, summer.

So this week, a new approach. Starting with a salad. With absolutely no heat required. Well, I lie – we needed something ‘with’ the salad, and seeing as we forgot to start the bread the night before, we had to settle for some cornbread muffins (Jiffy – the best .89 you’ll ever spend) – but even with the muffins, still very little heat. Perfect for a hot summer day.

Garden Greens with Yellow Tomatoes and Peaches

Recipe from Bon Appetit.


1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons white balsamic vinegar
1 1/2 tablespoons fresh lemon juice
8 cups mixed baby greens (4 to 6 ounces)
4 small vine-ripened yellow tomatoes, cut into wedges
2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced
goat cheese, crumbled (optional)


Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.

Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve, topped with crumbled goat cheese.

All images and text © Lindsay Landis /

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