Shenandoah Valley, Virginia.
My sister, after living and working in Los Angeles, Chicago, Washington DC and Boston, now lives in the beautiful Shenandoah Valley in Virginia where she discovered this recipe at an amazing farmer’s market 10 minutes from her house (also nearby are 2 wineries and a lavender farm.) Every Tuesday and Saturday the market is jammed with local farmers who offer amazing vegetables, fruits, meat, honey, bread, eggs, and cheeses. All of the items are farm to table and the “ Buy Fresh – Buy Local ” movement is very big there.
” Buy Fresh, Buy Local ” produce in the Shenandoah Valley Farmer’s Market in Virginia.
She is loving living in the “country” now close to where the food grows. This recipe was featured as part of the market’s yearly tomato contest and is an unexpected pairing of two of summer’s greatest bounties – peaches and tomatoes. She has brought this very easy and fresh salad (perfect for the last days of summer which I am holding onto kicking and screaming like a child who doesn’t want to leave the park) to several dinner parties and everyone always asks for the recipe. Enjoy!
Beautiful Farmer’s Market tomatoes make any easy salad gorgeous.
Ingredients:
- 4 tablespoons of red wine vinegar
- 1/3 cup of diced red onions
- 4 slightly ripe (not mushy) peaches
- 4 medium vine ripe tomatoes – you can also use cherry tomatoes (2 cups) cut in half if you have those handy
- ½ cup of fresh basil (don’t use dry – it doesn’t taste the same)
- ½ cup of fresh plain crumbled feta cheese
- Salt and pepper to taste
Put 4 tablespoons of red wine vinegar in a large bowl. Add the 1/3 cup of diced red onions to the vinegar and let sit for 20 minutes Cut the tomatoes into bite sized (1 inch pieces) and add to the bowl. Cut the peaches in half. Take out the pit and peel with potato peeler or knife (I leave the skin on – it’s easier ). Cut into slices (1/4 inch or so) and put them into the bowl. Cut up basil into ribbons and add to the bowl. Add the feta cheese to the mixture. Add ½ teaspoon of salt and ½ teaspoon of pepper. Blend gently so that the vinegar and onions are mixed in to the salad. Don’t overstir since you don’t want the peaches and the tomatoes to get mushy. Cover and chill in the refrigerator until served. If you are taking it to a picnic, pack the cheese and lettuce separately and mix with the peach mixture before serving. Serves 4-5.