I am sad to say that Summer is nearly over now and autumn has made its appearance a little bit too quickly. But on a positive note, end of summer produce is amazing and with this salad you can really take advantage of it. Think; corn, tomatoes, stone fruit, blackberries, apples, the first squashes and pumpkins. It’s a great time of the year produce wise, that’s for sure!
I made this salad all over summer and I am still obsessed. It’s the best quick dinner fix that leaves you satisfied and happy. I had never tried adding peaches to a tomato salad before but trust me, if you’re like me, thinking it’s a weird combination, it’s a total game-changer.
You can literally alter everything and add different nuts and seeds, avocado, feta cheese, roasted asparagus,… The possibilities are endless and I think that’s exactly what I love so much about this dish.
You Need (Serves 2):
Start by cutting some cherry tomatoes (around 10) in half and put them in the oven with some salt and pepper for 20 minutes.
Meanwhile, cut more tomatoes, your peach, and basil and add them to the lentils. Mix everything with the balsamic vinegar, oil, salt, and pepper and add a few handfuls of arugula.
When the tomatoes are roasted add them warm to the salad and mix everything. Top it with some toasted pine nuts and balsamic glaze.