Fruits on a bed of butter lettuce is not only delicious during summer night dinners, it also brightens up your plate and palate as various textures are competing for your taste buds.
You’re plans for tonight’s dinner are almost done; your BBQ is ready to go, the drinks are cooling in the fridge, and your meat (fish, steak or chicken) is marinating. What’s next? A side dish. How about this one: Butter Lettuce Salad with Peaches & Tomatoes, drizzled with a red wine vinegar and fresh raspberries.
Make sure you make enough, as this one is disappearing quickly and before you know you’re missing out.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter lettuce – Bibb lettuce. In my opinion the most delicate lettuce that can just stand on it’s own.
- Heirloom tomatoes – any tomato will do, but try to find heirloom tomatoes. With just a few ingredients, you will need each to have the best flavor.
- Yellow peaches – not difficult to find here in GA at the moment. Ripeness is key here.
- Red wine vinegar
- Raspberries
How to Make Butter Lettuce Salad with Peaches & Tomatoes
Step 1 – Wash the butter lettuce. I always wash all the lettuces I buy, even if it says ‘pre-washed’. I prefer to be safe rather than sorry. Remove any damaged leaves and cut or tear off the stem ends.
Step 2 – Tear the butter lettuce leave in sizeable pieces and discard thick stems. Butter lettuce doesn’t need to be cut, it is so easy to tear the leaves into the size you want.
Step 3– Wash, dry and cut the peach and tomato. As you can see, I’ve cut the peach and tomato in wedges, relatively thin, this way there is little need for cutting on your plate. It goes without saying that you can cut them any way you like.
Step 4 – Make a vinaigrette from olive oil, red wine vinegar, salt and pepper. I keep a vinaigrette or dressing simple when I want the ingredients to shine, rather than the ‘sauce’. This simple Butter Lettuce Salad with Peaches & Tomatoes is delicious even without the vinaigrette.
Step 5 – Spread the lettuce leaves on a dish and decorate with tomato and peach slices, as well as the raspberries. Drizzle the vinaigrette over the salad and serve.
ENJOY!
Other Salad Recipes to Try
- Triple Berry & Spinach Salad
- Early Spring Salad with Roasted Chickpeas
- Strawberry Mango Avocado Salad
Butter Lettuce Salad with Peaches & Tomatoes
Ingredients
- 1 head butter lettuce or Bibb lettuce
- 1 yellow peach
- 1 heirloom tomato
- 2 ounces raspberries
- salt & pepper
Vinaigrette
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard
- salt & pepper
Instructions
- Wash the butter lettuce. Remove any damaged leaves and cut off the stem ends or thick stems. (NOTE 1)
- Tear the butter lettuce leave in sizeable pieces. Butter lettuce doesn’t need to be cut, it is so easy to tear the leaves into the size of pieces you want.
- Wash, dry and cut the peach and tomato. Cut them any way you like. (NOTE 2)
- Make a vinaigrette from olive oil, red wine vinegar, mustard, salt and pepper. (NOTE 3)
- Spread the lettuce leaves on a dish and decorate the slices of tomato and peach, as well as the raspberries on top of the lettuce.
- Drizzle the vinaigrette over the salad and serve.
- ENJOY!
Notes
- I always wash all the lettuce I buy, even if it says ‘pre-washed’. I prefer to be safe rather than sorry.
- I’ve cut the peach and tomato in wedges, relatively thin, this way there is little need for cutting on your plate. It goes without saying that you can cut them any way you like.
- Traditional vinaigrette recipes call for a ratio of 3 parts oil to 1 part vinegar. If you like a little more tang/punch chose a 2:1 oil-to-vinegar ratio.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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