This salad is best made in August when peaches are at their best!
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Dressing
1/4 cup torn fresh basil leaves
1/4 cup extra-virgin olive oil
1/4 cup good-quality sherry vinegar
1 tbsp honey
1 tsp dijon mustard
1 small shallot, roughly chopped
kosher salt and cracked black pepper
Salad
1 1/2 lbs tomatoes, roughly chopped
4-5 rips peaches, sliced into wedges
1/4 purple onion, sliced thinly
1/2 cup crumbles feta cheese
4-5 fresh basil leaves
Servings2
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
For the dressing - combine the basil, olive oil, vinegar, honey, mustard and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
Combine the tomatoes, peaches, basil and onion slices in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.
