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 thinking about long pants and boots. We are still in the glorious thick of it, despite what the school year says. As long as the sun is scorching or the air thick, hot and damp, we can eat and cook like summer.
| Servings 4 | |
- 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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- Whisk the vinegar, olive oil, honey, salt and pepper in a large bowl. Add the tomatoes, peaches, feta, onion and basil and toss gently but thoroughly.
Nutrition per serving:
| 204 calories | 5g protein | 22g carbohydrates | 4g fiber | 12g fat | 4g saturated fat | 363mg sodium |
Beautiful and delicious … and oh, that bowl!
Thanks, Kimberly. As you clearly know, it is Jadeite, which I adore… I am guessing you are a fan, too.
Sounds wonderful. It’s said that the peaches have not been very good this summer.
Looks so beautiful and especially in that bowl!! Love jadeite!!
Looks incredible! Cannot wait to make!