This is one of those recipes that’s all about starting with really incredible ingredients and then not fussing with them too much. In other words, make it in the summer with farmers market heirloom tomatoes and peaches picked at their peak, and make it so often that you’re so satiated that you’re not even tempted to make it again until next summer. (For more about what makes heirloom produce so special, read this post.)
It doesn’t hurt to use really good cheese, olive oil, and vinegar either.
Serves 4 as an entrée or 6 as a side dish
- 1 1/2 pounds ripe peaches, sliced
- 1 1/2 pounds tomatoes, ideally heirlooms, cut into 3/4-inch wedges
- 1 cup halved cherry tomatoes
- 2 teaspoons sugar
- 1 teaspoon coarse kosher salt, or more to taste
- 1/4 red onion, thinly sliced
- 1 cup baby arugula leaves
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar (see note)
- 3/4 cup crumbled feta cheese
- 1/4 cup mint or basil leaves, or a combination, larger leaves torn in half
In a large bowl, combine the peaches, tomatoes, cherry tomatoes, sugar, and salt. Set aside 5 minutes.
Add the onion, arugula, oil, and vinegar to the peach mixture. Add more salt to taste. Transfer to plates or a platter and sprinkle with the cheese. Scatter the mint or basil on top and serve.
Note: Look for white balsamic vinegar wherever you shop for regular balsamic.
