Tomato Peach and Feta Salad
This is the salad to serve and eat this weekend, while you are not arguing about the election; not bemoaning how fast the season sped by; and certainly not
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Ingredients
- 2 teaspoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- 1-2 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 pounds beefsteak tomatoes, cut in thin wedges
- 4 peaches (about 1 pound) cut in thin wedges
- 1/2 cup crumbled feta
- 1/2 cup thinly sliced red onion
- 1/4 cup basil leaves, thinly sliced
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