Recipe Test - Summer Peach and Tomato Salad



This delicious recipe is out of an old issue of Cooking Light Magazine. I would never have thought to pair peach and tomato, but the flavor combo is out of this world! 

Ingredients

• 1/3 cup red onion, thinly vertically sliced
• 3 ripe peaches, pitted and cut into 8 wedges each (about 1 pound)
• 1/2 pound heirloom beefsteak tomatoes, cut into thick wedges
• 1/2 pound heirloom cherry or grape tomatoes, halved
• 2 Tbsp sherry vinegar
• 1 Tbsp extra virgin olive oil
• 2 tsp honey
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup torn basil leaves
• OPTIONAL: 1/2 cup (2 ounces) crumbled feta cheese

1. Combine red onion, peaches, and all tomatoes in a large bowl.
2. In a small bowl, whisk together vinegar, olive oil, honey, salt and pepper. Drizzle mixture over peach mixture; toss gently to coat
3. Sprinkle with basil (and feta cheese if using).

The best way to pit a peach is to cut the peach in half, then cut that
half in half and twist the halves opposite directions to pull them off the pit.

love these heirloom tomatoes!

I tried a new salt - black lava sea salt - to see if I could enhance the flavor.

My modest little window pot of herbs - it's been
growing since Easter and I haven't killed it yet!

 

So proud of my home-grown basil.