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PEACH AND TOMATO SALAD

This dish is practically summer in a bowl. New Castle County's farmers markets are great go-to spots for amazing Delaware peaches, not to mention those juicy, fat, vine-ripened tomatoes you only see this time of year.
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Prep Time 1 hour
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¼ cup thinly, vertically sliced red onion
  • 3 ripe peaches, pitted and cut into wedges
  • ¾ cup beefsteak tomatoes, cut into thick wedges
  • ¾ cup cherry tomatoes, halved
  • 1 tbsp sherry vinegar
  • 1½ tsp extra-virgin olive oil
  • 1 tsp honey (vendor: GravesYard Apiary)
  • ⅛ tsp salt
  • ⅛ tsp freshly ground black pepper
  • ¼ cup crumbled feta cheese (optional)
  • 2 tbsp small basil leaves or torn basil

Method
 

  1. Combine onions, peaches and tomatoes in bowl.
  2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk (or put in a jar and shake).
  3. Drizzle vinegar mixture over peach-tomato mixture; toss well to coat.
  4. Sprinkle with feta and basil.

Notes

Store peaches on the counter at room temperature until they are the ripeness you prefer. To quicken softening of the fruit, place in a paper bag. Once soft, and if not used immediately, store in the crisper bin of your refrigerator, where they will keep for up to five days.