Tomato and Peach Salad

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  • Each serving
  • 80cal
  • 5g fat (0.5g sat)
  • 0mg chol
  • 180mg sodium
  • 9g carb
  • 2g fiber
  • 7g sugars
  • 1g protein


  • 1 teaspoon stone-ground mustard
  • 2 tablespoons white balsamic or Champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh basil, plus additional for garnish
  • Salt and black pepper, to taste
  • 4 heirloom tomatoes, cored and cut into wedges
  • 2 ripe peaches, pitted and cut into wedges
  • 1/2 red onion, thinly sliced (optional)


In a small bowl, whisk together mustard, vinegar, oil and chopped basil; season with salt and pepper. Arrange tomatoes, peaches and onions on a plate; drizzle with dressing and scatter with basil leaves. Serve immediately.

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