Anna Harrington’s Peach, tomato and feta salad
One of my favorite things to do in the summer is to pair sweet fruits with savory vegetables, meats and cheeses. Peaches and melons are two of the best fruit candidates to make salads… and this year is shaping up to be a great year for stone fruits! This salad is technically 2 fruits — since tomatoes are my savory here along with feta. This recipe is so easy… Casper, my younger son, and I whipped it up in less than 10 minutes. It is so flavorful and fulfilling… can easily be lunch with a bit of baguette to sop up those divine juices.
If you can, get local seasonal tomatoes and peaches.
Peach Tomato Feta Salad
Serves 2 for lunch, or 4 as an appetizer.
2 large peaches and 2 doughnut peaches (I like to use 2 varieties for broader flavors)
4 medium tomatoes or 2 large of your liking.
1-pint cherry tomatoes
1 box feta (I use President)
1 bunch dill
Red wine vinegar
• Wash and pat dry the tomatoes and peaches.
• Slice peaches off of the pit… I find if the peaches are really ripe, it’s easiest to just cut away from the pit rather than trying to remove the pit. You want nice, clean segments.
• Segment the tomatoes, if you are using large, slice them in rings instead. I also sliced the cherry tomatoes in rings just because I like the way they look.
• Slice up about 1/2 box of feta.
• Arrange all in a salad bowl, layering the feta and peaches among the tomatoes.
• Cut the chives and dill directly over the salad with scissors (basil or mint would be delicious here too).
• Make a simple vinaigrette with 2 tbsp. EVOO, 1 tbsp. vinegar, salt & ground pepper to taste, whisk with a fork, poor over salad.
• Eat immediately! Although best not out of serving bowl like Casper