Peach, Tomato and Basil Summer Salad

By Alqualonde

Ingredients

• 2 large peaches
• 2 large tomatoes
• 1/2 red onion
• 15-ounce can cannellini beans (or 1 1/2 cups cooked)
• 1/2 cup packed fresh basil leaves
• 1/4 cup feta crumbles
• 2 tablespoons sherry vinegar (or substitute red wine or white wine vinegar)
• 2 tablespoons olive oil
• 1 tablespoon honey
• Kosher salt
• Fresh ground pepper

Preparation

Step 1

1 Thinly slice the 1/2 red onion. Place it 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 canning jar, pour 2 tablespoons sherry vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 2 pinches kosher salt, and some fresh ground pepper. Shake vigorously to combine.

4 Drain the onions and squeeze them dry. 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.