Peach and Tomato Salad

Yields
4 servings

from Gena Knox, author of Southern My Way, Athens, GA

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

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

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.

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