Christina Pirello

Peach, Hazelnut, Tomato and Arugula Salad

banner
Preparation info
  • Makes

    2-3

    servings
    • Difficulty

      Easy

Appears in
The Macroterranean Way: Back to the Cutting Board
The Macroterranean Way

By Christina Pirello

Published 2021

  • About

Nothing says summer like this salad. It has a short season to shine—just like peaches—but when they peak, make this salad…a lot. It will keep you feeling refreshed, cool and in the summer vibe.

Ingredients

  • 2 ripe peaches, halved, seeded, thinly sliced
  • 6-8 cherry tomatoes, halved
  • 2-3 cups baby arugula

Method

Slice the peaches and place in a bowl with 2 tablespoons lemon juice (to prevent discoloration).

Prepare tomatoes and arugula.

Oven toast hazelnuts for 15 minutes at 350°F and transfer immediately to a dish towel. Rub the hazelnuts in the towel to loosen and remove the brown skins. Place the peeled hazelnuts, ⅓ cup olive oil, white miso, orange juice and basil in a food processo