Peach And Tomato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/4 cup lemon juice
• 1/3 cup olive oil
• 3 teaspoons wine vinegar
• 1 teaspoon ground cumin
• 1 garlic clove (crushed)
• 3 teaspoons sugar
• 2 pita pockets
• 1 tablespoon olive oil
• 1 cucumber (large size)
• 1 red onion (medium size)
• 4 fresh peaches (medium size)
• 6 roma tomatoes
• 2 tablespoons fresh mint (chopped)
• 2 tablespoons fresh coriander (chopped)

Recipe

• 1 for dressing: combine dressing ingredients in a jar, shake well & set aside.
• 2 for salad: preheat oven to 400°f.
• 3 split pita pockets & lightly brush both sides of ea piece w/olive oil. place on an oven tray or baking sheet & toast till crisp (about 15 min). set aside to cool.
• 4 cut unpeeled cucumber in half lengthways, scoop out seeds, slice thinly & set aside in a lrg bowl. cut onion in half & ea half into 6 wedges. break pieces apart & add to sliced cucumber.
• 5 cut a shallow cross in base of ea peach & drop peaches into lrg pan of boiling water. drain & rinse under cold water. cut peaches in half, twist to remove stones & peel.
• 6 cut peaches & tomatoes into wedges & add to cucumber-onion mixture w/the chopped fresh mint & coriander.
• 7 break crisped pita pocket bread into pieces just b4 serving. add to other ingredients, shake dressing again & drizzle over salad per taste preferences. serve immediately.
• 8 notes: the dressing & pita pockets can be prepared a dy ahead. if the peaches you use halve easily to remove the stones & peel, you may opt to skip blanching the peaches.
• 9 dressing if using canned peaches: drain peaches well & reserve 2 tbsp of peach nectar. use 2 tbsp lemon juice + 2 tbsp peach nectar + vinegar, cumin & garlic as stated for dressing. bottom line is skip the added sugar. :-).