Dining & Entertainment

Chef Eric’s Summer Peach & Tomato Salad

1/2 lb. ripe peaches, pitted and cut into wedges
1/4 lb. heirloom tomatoes cut into thick wedges
1/4 cup thinly vertically sliced red onion
1/4 lb. heirloom cherry or pear tomatoes, halved
1 tbsp. sherry vinegar
1 1/2 tsp. extra-virgin olive oil
1 tsp. honey
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup (1 oz.) crumbled feta cheese
2 tbsp. small basil leaves or torn basil

1. Combine first 4 ingredients in a large bowl.
2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk.
3. Drizzle vinegar mixture over peach mixture; toss well to coat.
4. Sprinkle with cheese and basil.


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