Peach, Tomato and Basil Summer Salad

By / Photography By Sonja and Alex Overhiser | June 14, 2016


Place onion in a small bowl. Cover in cold water. Squeeze and release the onion slices about 5–6 times. Drain water and repeat squeeze-and-rinse cycle 2 more times. Place the slices back in bowl. Cover with cold water while assembling the salad.

In a small bowl, whisk together sherry vinegar, olive oil, honey, 2 pinches kosher salt and several grinds fresh ground pepper.

Drain the onions and squeeze them dry. In a large bowl, gently mix together onions with tomatoes, peaches, beans, basil and vinegar dressing, and a few pinches kosher salt. Sprinkle with crumbled feta cheese. Serve.


  • ½ red onion, thinly sliced
  • 2 tablespoons sherry vinegar (or red or white wine vinegar)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Kosher salt
  • Pepper, to taste
  • 2 large tomatoes, diced
  • 2 large peaches, diced
  • 1 (15-ounce) can cannellini beans, drained and rinsed (or 1½ cups cooked)
  • ½ cup packed fresh basil leaves, sliced into thin strips
  • ¼ cup feta crumbles
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