I came across this recipe in the Sunday paper recently and thought it was a great way to use several of my organic tomatoes and peaches I had recently purchased from a local farmer.  This salad pleased the palette and has given my family a fresh summery alternative to our normal spinach salad served with ever dinner.


  • 1/4 cup thinly sliced red onion (or more to taste)
  • 1 pound peaches, peeled, pitted, and sliced 1/2 inch thick
  • 1.5 pounds best-quality tomatoes of different sizes and colors, large ones diced and small ones halved (we used only 1 kind)
  • 1 Tbsp red wine vinegar
  • 1-3 Tbsp extra-virgin olive oil (I only used 1)
  • 1 tsp honey
  • Salt and freshly ground black pepper, to taste
  • 4 ounces crumbled feta cheese
  • 2 Tbsp small basil leaves or torn basil leaves (don’t leave the basil out, it makes a great impact on the flavor of the salad)


  • In a large bowl, combine the onion, peaches, and tomatoes.
  • In a medium bowl, whisk together the vinegar, olive oil, honey, salt and pepper.
  • Drizzle dressing over fruit mixture, then add the feta and basil and gently toss.
  • Serve immediately

Approximate macros for 1/4 of recipe: 165 calories, 21g carbs, 16g sugar, 8g fat, 8g protein

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