Yield: 8 servings (serving size: 1 cup)<\/p>\n
Don’t bother getting yellow tomatoes – they blend in with the peaches.\u00a0 Don’t combine the basil with the dressing.\u00a0 This gets very liquidy very quickly.\u00a0 Serve right away – consider serving in\u00a0a collander.<\/p>\n
1\/3 cup thinly vertically sliced red onion
3 ripe peaches, pitted and each cut into 8 wedges (about 1 pound)
1\/2 pound heirloom beefsteak tomatoes, cut into thick wedges
1\/2 pound heirloom cherry or pear tomatoes, halved
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1\/2 teaspoon salt
1\/8 teaspoon freshly ground black pepper
1\/2 cup (2 ounces) crumbled feta cheese
1\/4 cup small basil leaves or torn basil<\/p>\n
1. Combine first 4 ingredients in a large bowl.<\/p>\n
2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.<\/p>\n
CALORIES 75 ; FAT 3.5g (sat 1.3g,mono 1.6g,poly 0.3g); CHOLESTEROL 6mg; CALCIUM 47mg; CARBOHYDRATE 9.9g; SODIUM 230mg; PROTEIN 2.1g; FIBER 1.7g; IRON 0.4mg<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 8 servings (serving size: 1 cup) Don’t bother getting yellow tomatoes – they blend in with the peaches.\u00a0 Don’t combine the basil with the dressing.\u00a0 This gets very liquidy very quickly.\u00a0 Serve right away – consider serving in\u00a0a collander. 1\/3 cup thinly vertically sliced red onion3 ripe peaches, pitted and each cut into 8 … <\/p>\n