Servings:
Makes 6 servings
Ingredients
Basil vinaigrette
- 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 teaspoon small shallot, roughly chopped
Salad
- 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 teaspoon small shallot, roughly chopped
- 1 1/2 pound heirloom tomatoes, roughly chopped
- 4 pound to 5 ripe peaches, sliced into wedges
- 1/2 cup crumbled feta cheese, for garnish
Preparation
Baking Directions:
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.
For the salad: Combine the tomatoes and peaches in a bowl and toss to coat with the dressing.
Top with the feta cheese.
Serve at room temperature.
