Tomatoes with peaches, grapes, feta and oregano - The Jewish Chronicle

Ingredients

• 4 tbsp good olive oil
• 1 tbsp red or white wine vinegar or cider vinegar
• ½ small red onion or 1 shallot, very thinly sliced
• 2 peaches, stoned and diced into 2–3cm pieces
• 600g tomatoes (mixed colours and sizes is nice), diced into 2–3cm pieces
• 200g red grapes, halved
• ½ small bunch of oregano or marjoram, leaves picked
• 50g feta, crumbled
• 50g kalamata olives, pitted and roughly chopped
• Salt
• freshly ground black pepper