1 1/2 pounds ripe peaches, sliced
1 1/2 pounds tomatoes, ideally heirlooms, cut into 3/4-inch wedges
1 cup halved cherry tomatoes
2 teaspoons sugar
1 teaspoon coarse kosher salt, or more to taste
1/4 red onion, thinly sliced
1 cup baby arugula leaves
2 tablespoons olive oil
2 tablespoons white balsamic vinegar (see note)
3/4 cup crumbled feta cheese
1/4 cup mint or basil leaves, or a combination, larger leaves torn in half
Pairs Well With
2016 Grgich Hills Estate Miljenko's Selection ChardonnayNapa Valley
In a large bowl, combine the peaches, tomatoes, cherry tomatoes, sugar, and salt. Set aside 5 minutes.Add the onion, arugula, oil, and vinegar to the peach mixture. Add more salt to taste. Transfer to plates or a platter and sprinkle with the cheese. Scatter the mint or basil on top and serve.
Note: Look for white balsamic vinegar wherever you shop for regular balsamic.
Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com