Tomato and Peach Salad with Feta / Jill Silverman Hough

Ingredients

• 1 1/2 pounds ripe peaches, sliced
• 1 1/2 pounds tomatoes, ideally heirlooms, cut into 3/4-inch wedges
• 1 cup halved cherry tomatoes
• 2 teaspoons sugar
• 1 teaspoon coarse kosher salt, or more to taste
• 1/4 red onion, thinly sliced
• 1 cup baby arugula leaves
• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar (see note)
• 3/4 cup crumbled feta cheese
• 1/4 cup mint or basil leaves, or a combination, larger leaves torn in half