Peach, Tomato, and Avocado Salad


When I came home from a two hour ride on Saturday, our mail, including the latest issue of Food & Wine magazine was sitting on the kitchen counter. For a split second, I deliriously thought the the the cover photo (a mouth-watering peach and cherry tomato salad) was an actual plate of food waiting for me. That's what doing all-out hill repeats up to the Mohonk Gatehouse will do to you! A split-second later, I came to, but before my dreams were dashed, I saw that along with bringing in the mail, SJ also brought home some fresh-picked sungold tomatoes. We actually had the rest of the ingredients on hand too (thanks to some Blue Apron castaways) and before I knew it, I was sitting down to my very own, real-life, mouth-watering, perfect summer salad. 

This salad is tasty and obviously easy to throw together. It will impress your summer guests, and not just the extreme exercisers.


Peach, Tomato, Avocado Salad

Pile the following on a large plate or platter:

  • 1 large ripe peach, sliced
  • 1 avocado, sliced
  • 2 large handfuls sungold or mini heirloom cherry tomatoes
  • 5-10 mint leaves, broken into pieces
  • crumbled feta cheese

Season with salt, pepper, and a drizzle of olive oil.

Note: the amounts above are just a guide. After a hard ride, I'd eat that entire salad. But if this salad was served as a side dish, it could serve up to 4 people.