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Editor Notes
EDITOR'S NOTES
This is one of my favorite recipes - especially during the summer when you can get home-grown tomatoes!
I substitute the olive oil and vinegar with Blood Orange olive oil and Cara-Cara Vanilla Vinegar at All-Spice in Des Moines. It is awesome!
If you will not consume the entire dish the same day you prepare it, consider adding the vinegar/oil mixture each time you serve.
We use a very sweet cherry tomato in our recipe, and it is delicious.
I added the toasted pecans to the original recipe - toasting the pecans is a little extra work, but well-worth the effort. The crunch in this dish is delectable!
Ingredients
1/4 cup thinly sliced red onion - Vidalia onion also works well
1 pound peaches - peeled, pitted and sliced 1/2 inch thick
1-1/2 pounds best quality tomatoes, diced and/or halved, depending on variety.
1 T. red wine vinegar
3 T extra-virgin olive oil
1 T honey, or add to your specific taste
Salt and freshly ground black pepper
4 ounces crumbled feta cheese
2 T small basil leaves or torn basil leaves
Optional: Toasted pecans
Preparation
In a large bowl, combine the onion, peaches and tomatoes.
In a medium bowl, whisk together the vinegar, olive oil, honey and salt and pepper to taste. Drizzle over the fruit mixture, then add the feta cheese and gently toss.
Sprinkle with toasted pecans if you opted for pecans!
Serve immediately.
Per serving: 248 calories, 21g carbs, 7g protein, 17g fat, 4g fiber, 25mg cholesterol, 235 mg sodium