Peach Salad with Tomatoes, Feta and Basil Vinaigrette

Name: Peach Salad with Tomatoes, Feta and Basil Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters torn fresh basil leaves; 1 teaspoon Dijon mustard; 118 milliliters crumbled feta cheese, for garnish; 680 grams heirloom tomatoes, roughly chopped; 1 Tbsp honey; 6 servings Kosher salt and cracked black pepper; 59 milliliters extra-virgin olive oil; 4 to 5 ripe peaches, sliced into wedges; 1 small shallot, roughly chopped; 59 milliliters good-quality sherry vinegar

Peach Salad with Tomatoes, Fetan and Basil Vinaigrette takes roughly 20 minutes from beginning to end. This gluten free, lacto ovo vegetarian, and primal recipe serves 6. One serving contains 191 calories, 4g of protein, and 12g of fat. If you have torn basil leaves, honey, kosher salt and cracked pepper, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. Users who liked this recipe also liked End of Summer Peach Salad with Corn Fritters, Heirloom Tomatoes, Buffalo Mozzarellan and Basil Vinaigrette, Orzo Salad with Tomatoes, Basil and Feta, and Grilled Chicken and Peach Salad with Basil Vinaigrette.

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Shallot

Vinegar

Basil

Honey

Equipment you will use

Blender

Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese.

Ingredients you will need

Feta Cheese

Tomato

Peach

Equipment you will use

Bowl

Serve at room temperature.

Equipment

Blender

Bowl

Ingredients

Servings:

59milliliters

torn fresh basil leaves 1teaspoon

Dijon mustard 118milliliters

crumbled feta cheese, for garnish 680grams

heirloom tomatoes, roughly chopped 1Tbsp

honey 6servings

Kosher salt and cracked black pepper 59milliliters

extra-virgin olive oil 4

to 5 ripe peaches, sliced into wedges 1small

shallot, roughly chopped 59milliliters

good-quality sherry vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The The Calling Sullivan Vineyard Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.

The Calling Sullivan Vineyard Chardonnay

Beautiful concentrated ripe fruit and notes of creme brulee on the nose lead to a full palate of apple butter, ripe melon and hazelnut with integrated oak and a long persistent finish.