Recipe courtesy of Kelsey Nixon
Episode: On the Go
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/4 cup torn fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup good-quality sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot, roughly chopped
  • Kosher salt and cracked black pepper
  • 1 1/2 pounds heirloom tomatoes, roughly chopped
  • 4 to 5 ripe peaches, sliced into wedges
  • 1/2 cup crumbled feta cheese, for garnish

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Peach and Fennel Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Peach and Blue Cheese Salad

Recipe courtesy of Michael Symon

Peach and Blue Cheese Salad

Recipe courtesy of Chuck Hughes

Baby Arugula Salad with Balsamic Roasted Peaches

Recipe courtesy of sweetgreen

Peach and Arugula Salad with Crispy Pancetta and Gorgonzola

Recipe courtesy of Bobby Flay

Peach Coleslaw

Recipe courtesy of Kimberly Schlapman

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here