Rustic Summer Tomato and Peach Salad Recipe
Add this refreshing and NO dressing required recipe to your August salad repertoire and serve with grilled beef, chicken or fish off the grill. For a tasty appetizer, finely chop all ingredients and serve on thin slices of sourdough baguette and serve as bruschetta.
3 plum tomatoes, quartered
2 ripe peaches, chopped (*pit removed and skin on)
1/3 cup (75 mL) EACH; pitted and roughly chopped kalamata olives and crumbled feta cheese
1/4 cup (60 mL) torn fresh basil leaves
2 tbsp (30 mL) roughly chopped fresh mint
Place all ingredients a serving bowl and gently toss. Serve immediately. Makes about 5 cups (1.25 L)
* Use this salad as an excuse to clean out your crisper or garden. Add chopped fresh cucumber, additional fresh herbs of choice, peppers or a handful of garden fresh greens.
* For added protein, add ½ cup (125 mL) chick peas or black beans.
Founder of Marathonmom.ca, Charmaine Broughton-Dunn has transformed her life from an overweight mother of two; to a marathon runner, triathlete and most importantly healthy wife and mother. Charmaine is a trained chef and food writer for a number of national publications including; Running Room Magazine. Charmaine is a sought after running coach and has proudly lead
many women to their FIRST finish line.
Charmaine will be contributing Running Healthy Recipes on the Mizuno Run Club Site, so be sure to check back regularly for this new feature to the site to see delicious recipes that will keep you fit and full!
You can also keep posted on what Charmaine is up to at MarathonMom on Facebook and follow her on Twitter: @runnercharb