Peach And Tomato Salad

• FOR DRESSING
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 3 teaspoons white wine vinegar
• 1 teaspoon ground cumin
• 1 garlic clove (crushed)
• 3 teaspoons sugar
• FOR SALAD
• 2 pita pockets
• 1 tablespoon olive oil
• 1 cucumber (large size)
• 1 red onion (medium size)
• 4 fresh peaches (medium size)
• 6 roma tomatoes
• 2 tablespoons of fresh mint (chopped)
• 2 tablespoons fresh coriander (chopped)

1. FOR DRESSING: Combine dressing ingredients in a jar, shake well & set aside.
2. FOR SALAD: Preheat oven to 400u0b0F.
3. Split pita pockets & lightly brush both sides of ea piece w/olive oil. Place on an oven tray or baking sheet & toast till crisp (about 15 min). Set aside to cool.
4. Cut unpeeled cucumber in half lengthways, scoop out seeds, slice thinly & set aside in a lrg bowl. Cut onion in half & ea half into 6 wedges. Break pieces apart & add to sliced cucumber.
5. Cut a shallow cross in base of ea peach & drop peaches into lrg pan of boiling water. Drain & rinse under cold water. Cut peaches in half, twist to remove stones & peel.
6. Cut peaches & tomatoes into wedges & add to cucumber-onion mixture w/the chopped fresh mint & coriander.
7. Break crisped pita pocket bread into pieces just b4 serving. Add to other ingredients, shake dressing again & drizzle over salad per taste preferences. Serve immediately.
8. NOTES: The dressing & pita pockets can be prepared a dy ahead. If the peaches you use halve easily to remove the stones & peel, you may opt to skip blanching the peaches.
9. DRESSING IF USING CANNED PEACHES: Drain peaches well & reserve 2 tbsp of peach nectar. Use 2 tbsp lemon juice + 2 tbsp peach nectar + vinegar, cumin & garlic as stated for dressing. Bottom line is skip the added sugar. :-).

dressing, lemon juice, olive oil, white wine vinegar, ground cumin, garlic, sugar, salad, pita pockets, olive oil, cucumber, red onion, peaches, roma tomatoes, mint, fresh coriander

Taken from www.food.com/recipe/peach-and-tomato-salad-246561 (may not work)