This peach, tomato and feta salad is a delightful celebration of summer’s bounty, perfect as a side dish or a light lunch. Picture juicy, sun-ripened peaches and vibrant heirloom tomatoes coming together in a colorful, no-cook medley that’s as beautiful as it is tasty. Tossed with creamy feta, fresh basil and a simple yet versatile vinaigrette, this salad showcases the peak flavors of summer produce. Feel free to experiment with different vinegars—like champagne, sherry, or white wine vinegar—to create your own unique twist. And don’t forget to make extra vinaigrette, it’s so good you’ll want to drizzle it on everything, and it keeps for about a week in the fridge. Relish the beauty and flavor of fresh, ripe fruits and savor the essence of summer in every bite!
Ingredients
- 2-3 ripe peaches and/or nectarines pitted and cut into wedges
- 2 large ripe tomatoes cut into wedges
- 1/4 cup extra-virgin olive oil
- 1-2 tablespoons champagne vinegar sherry vinegar or white wine vinegar
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup crumbled feta cheese or to taste
- 2 tablespoons fresh chopped basil
Instructions
- Combine the peaches (and/or nectarines) and tomatoes in a large serving bowl. In a small bowl, whisk together the olive oil and vinegar and season with salt and pepper. Drizzle the vinaigrette over the salad and toss well to coat. Sprinkle the salad with the feta cheese and fresh basil.
