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