Peach and Tomato Summer Salad


1/4 cup thinly vertically sliced red or sweet onion

1/2 pound ripe peaches, pitted and cut into wedges, about 3

1/4 pound heirloom beefsteak tomatoes, cut into thick wedges, about 1-2

1/4 pound heirloom cherry or pear tomatoes, halved (varied colors if you have them)

1 Tbsp Flying Olive Peach Balsamic Vinegar

1 1/2 tsp Flying Olive Blood Orange Extra Virgin Olive Oil

1 tsp honey

Pinch each of salt and freshly ground black pepper

1/4 cup (1 ounce) crumbled feta or cubed mozzarella cheese

2 Tbsp small basil leaves or torn basil


Combine first 4 ingredients in a large bowl.

Combine Flying Olive Peach Balsamic Vinegar, Flying Olive Blood Orange Extra Virgin Olive Oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

Submitted by Barb L.