Best 2 Garden Greens With Yellow Tomatoes And Peaches Recipes

Summer is the season of fresh, juicy produce, and this garden greens salad with yellow tomatoes and peaches is a perfect way to celebrate. The sweetness of the peaches and tomatoes pairs perfectly with the peppery arugula and basil, and the goat cheese adds a creamy richness. This salad is light and refreshing, making it a perfect lunch or dinner option on a hot summer day.

The article also includes recipes for two additional summer salads: a watermelon salad with feta and mint, and a grilled corn salad with avocado and cilantro. Both of these salads are also light and refreshing, and they're packed with flavor. The watermelon salad is a great way to cool down on a hot day, and the grilled corn salad is a perfect side dish for a summer barbecue.

Let's cook with our recipes!

PEACH AND TOMATO GAZPACHO

Peach and Tomato Gazpacho image

Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Peach Summer Healthy Vegan Raw Gourmet Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

Ingredients

1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

Steps:

Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.

YELLOW TOMATO AND PEACH GAZPACHO

Yellow Tomato and Peach Gazpacho image

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.

Provided by Sarah Copeland

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
2 cloves garlic, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/2 English cucumber, peeled and finely chopped
1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion
1 ripe peach, seeded and finely diced
Extra-virgin olive oil, for drizzling

Steps:

In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

Tips:

To save time, use a mandoline to thinly slice the tomatoes and peaches.
If you don't have a grill, you can roast the peaches in the oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are slightly charred and softened.
To make the dressing, you can use any type of vinegar you like. White wine vinegar, balsamic vinegar, and apple cider vinegar are all good options.
If you want to add some extra flavor to the dressing, you can whisk in a teaspoon of honey or maple syrup.
This salad is best served immediately, but it will keep in the refrigerator for up to 2 days.

Conclusion:

This garden greens salad with yellow tomatoes and peaches is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet peaches, tangy tomatoes, and crisp greens is sure to please everyone at your table. This salad is also very easy to make, and it can be on the table in just 30 minutes. So next time you're looking for a quick and healthy meal, give this salad a try.

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