Tomatoes with Peaches, Grapes, Feta and Oregano
This colourful tomato, peach and feta salad makes the perfect sweet and salty side dish for a summer lunch or dinner.
Introduction
Choose multi-coloured tomatoes, as well as yellow or white-fleshed peaches, and purple, black or green grapes. Dice the fruit so that they are all roughly uniform in size, and be sure to taste and dress the salad accordingly. Use soft goat’s cheese, if you prefer, although Roquefort or mozzarella would also work beautifully. The sweet juicy fruits flattering the salty cheese and black olives is crucial for the balance in this recipe.
Ingredients
| 4 tbsp | good olive oil |
| 1 tbsp | red or white wine vinegaror cider vinegar |
| ½ | small red onion or 1 shallot, very thinly sliced |
| 2 | peaches, stoned and diced into 2–3cm (¾–1¼in) pieces |
| 600g (1lb 5oz) | tomatoes (mixed colours and sizes is nice), diced into 2–3cm (¾–1¼in) pieces |
| 200g (7oz) | red grapes, halved |
| ½ | small bunch of oregano or marjoram, leaves picked |
| 50g (1¾oz) | feta, crumbled |
| 50g (1¾oz) | kalamata olives, pitted and roughly chopped |
| salt and freshly ground black pepper |
Method
In a small bowl mix together the oil and vinegar and add the onion, seasoning with salt and pepper to taste. Put to one side to macerate for 10 minutes.
Put the peaches, tomatoes and grapes into a large serving bowl.
Add the oregano or marjoram, the feta and the olives and spoon over the dressing. Serve immediately.
Reviews
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