END OF SUMMER MVPS
I can’t think of two better ingredients to celebrate the end of summer than peaches and tomatoes. It’s like they’re summer’s final gift of perfect produce! And something about the combination of the two of them is divine. I love making this Peach Salad with Tomatoes, Feta, and Basil Vinaigrette during the month of August. It truly seems to celebrate the best of what August has to offer! I’ve been making this salad for years, but I most recently made it last weekend. Not only does it taste delicious, but it’s also strikingly beautiful on a dinner table. I added a bed of baby kale underneath it to make it even heartier and I literally savored every bite.
You’ve probably seen this Basil Vinaigrette pop up a few different times this month because I tend to make it all summer long and it is incredibly versatile. Basil is also the one thing I seem to be able to consistently grow and I’m usually swimming in it by August. In addition to drizzling it over this perfect summer salad, I use it over roasted veggies, pan seared fish, and in my corn salad as well.
In addition to the peaches and tomatoes being a unique combo, some may think that the feta cheese feels a little out of place. Trust me on this one – it’s so so good. The feta cheese is mild enough that it doesn’t compete with those sweet summer flavors, yet the creaminess of the cheese adds another element to the salad that makes it so much better. For a crunchy element, sometimes I’ll add some chopped pistachios or pecans as well.
How are you using peaches and tomatoes this month?? I’m definitely squeezing in a peach cobbler and BLT’s before summer is officially over!
Peach Salad with Tomatoes
Yield 4-6 servings
I love making this Peach Salad with Tomatoes, Feta, and Basil Vinaigrette during the month of August. It truly seems to celebrate the best of what August has to offer!
- ¼ cup torn fresh basil leaves
- ¼ cup extra-virgin olive oil
- ¼ cup good-quality sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, roughly chopped
- Kosher salt and cracked black pepper
- 1 ½ pounds heirloom tomatoes, roughly chopped
- 4 to 5 ripe peaches, sliced into wedges
- ½ cup crumbled feta cheese, for garnish
For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.