Mary Anne's Peach Of A Salad
In my opinion, food just doesn't get much better than when peaches and tomatoes are in season and you can get them fresh from the farmer's market, roadside stand or take a short trip down the highway to Oklahoma's peach capital, Porter!Salad Dressing:1/4 cup torn or snipped fresh basil leaves1/4 cup extra-virgin first-cold press olive oil1/4 cup good-quality sherry or rice wine vinegar1 Tablespoon honey1 teaspoon Dijon mustard1 shallot, choppedDash red pepper flakes, optional if you want a little heatKosher salt and cracked black pepperSalad:1 pound red grape tomatoes, halved*1 pound yellow tear drop tomatoes, halved*4 to 5 ripe peaches, sliced into wedges or diced4 ounces crumbled feta cheeseOr4 ounces mozzarella bocconcini1/2 to 1 small red onion, sliced into thin rings1/2 cup toasted pecans
- For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon mustard, shallots and red pepper flakes, if using, 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 cheese, onion and toasted pecans. Serve at room temperature.