Tomato and Peach Salad

  • cup thinly sliced red onion
  • 1 lb. peaches
  • 1 lb tomatoes of different heirloom varieties and colors, large ones sliced, small halved

For dressing:

  • 1 Tb red wine vinegar (she used tangerine vinegar)
  • 3 Tb extra virgin olive oil
  • 1 tsp honey
  • Salt and pepper to taste
  • 4 oz. crumbled feta (she used gorgonzola cheese)
  • 2 T small basil leaves or cut up large basil leaves

In a bowl combine the onion, peaches, and tomatoes.

Whisk next 4 ingredients together and drizzle on fruit, add feta and basil and gently mix.

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon