Peach Tomato and Basil Salad

Now…I know what you’re thinking…peaches and tomatoes are not completely in season yet so why am I posting so soon into the summer season. I agree – but I just couldn’t help myself! Right now our tomato plants are flowering and our basil is already out of control so I am just dreaming up what’s to come once everything is ripe for the picking! I love the combination of sweet and savory (of course I do, have you seen my blog name…) in this salad and in one bite you pack all of summer’s best flavors. The peaches and tomatoes are best from the farmers market and I would absolutely suggest keeping at room temperature – both lose their juiciness once put into the fridge. This salad also has thinly sliced red onion, fresh torn basil leaves, cannellini beans, feta cheese and is tossed with a homemade red wine vinaigrette dressing. I’ve been making this salad for years and I cannot tell you enough how delicious and refreshing it is! I know you’ll agree!


Peach Tomato and Basil Salad
Serves: 4-6
 
Ingredients
  • 2 large peaches, diced
  • 2 large tomatoes, diced
  • ½ red onion, thinly sliced
  • 15-ounce can cannellini beans, drained and rinsed
  • ½ cup packed fresh basil leaves, cut into thin strips
  • ¼ cup feta crumbles
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Kosher salt
  • Fresh ground pepper
Instructions
  1. Thinly slice the red onion. Place the onions in a small bowl and cover in cold water. Squeeze the onion slices and release 5 to 6 times. Drain the water, and repeat the squeeze and rinse 2 more times. Then place the slices back in the bowl and cover with cold water while you assemble the salad. (This process helps to tone down the bite of the red onion.)
  2. Dice the peaches. Dice the tomatoes. Cut the basil into thin strips (chiffonade). Drain and rinse the beans.
  3. In a small bowl, pour 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 2 pinches kosher salt, and some fresh ground pepper. Whisk to combine.
  4. Drain the onions and squeeze them dry.
  5. In a large bowl, mix together tomatoes, peaches, beans, basil, red onion, and dressing gently together. Add a few additional pinches kosher salt and fresh ground pepper. Sprinkle with crumbled feta cheese.