Tomato-Peach Salad with Feta and Cucumbers

Storage: This salad is best enjoyed within a few hours of serving, but leftovers can be refrigerated in an airtight container for up to 1 day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice 1 medium shallot (about 1/3 cup) and place in a large bowl. Add 3 tablespoons red or white wine vinegar and toss to coat. Set aside to quick-pickle for about 10 minutes.

Step 2

Meanwhile, core and cut 2 large heirloom or beefsteak tomatoes into 1-inch-thick wedges. Halve and pit 2 medium peaches, then cut into 1-inch-thick wedges. Thinly slice 1/2 large cucumber crosswise into rounds. Coarsely chop 1 packed cup fresh herb leaves. Crumble 4 ounces feta cheese (about 1 cup).

Step 3

Add 3 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl and stir to combine. Add the tomatoes, peaches, and cucumber, and toss to coat in the dressing. Add the herbs and feta and toss gently to combine. Taste and season with more kosher salt as needed.

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