The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Peach and Tomato Salad


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.
Print Recipe