Photo by Rinne Allen

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4 servings 

    For Dressing
  • 2 tablespoons finely chopped shallots
  • 1½ tablespoons Champagne vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • For Salad
  • 2 cups assorted cherry tomatoes, halved
  • 2 cups sliced fresh peaches
  • 2 ounces feta, broken into large chunks
  • ¼ cup fresh basil, roughly chopped

For Dressing

  1. In small, nonreactive bowl, combine shallots, vinegar, sugar, and kosher salt. Whisk in olive oil, season to taste with freshly ground black pepper, and set aside.

For Salad

  1. Place tomatoes, peaches, and feta in large bowl. Gently toss with dressing and allow to marinate at room temperature for 20 minutes. Fold in basil and serve.
  • from Gena Knox, author of Southern My Way, Athens, GA

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