- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 peaches, halved and pitted
- 2 cups cherry tomatoes
- 2 celery stalks
- 3 large red tomatoes
1.In a small bowl, whisk together the oil, balsamic vinegar, lemon juice, salt, and black pepper then set aside.
2.Cut the peach halves into bite-sized pieces and place in a large bowl. Halve the cherry tomatoes and add to bowl. Slice the celery into 1/4" thick pieces then gently toss with the peaches and cherry tomatoes.
3.Cut the large tomatoes into 1/2" slices. Divide and arrange tomato slices onto salad plates. Spoon peach mixture on top of tomato slices. Drizzle each with the vinaigrette and serve.
- Peach, Tomato and Celery Salad with Balsamic Vinaigrette from the Public Health Coobook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource