Tomato, Peach and Corn Salad
Not only does this salad taste like summer, but it’s also a quick dish to pair with grilled main-course favorites.
2 beefsteak tomatoes, each cut into 8 wedges
1 peach, diced (about 1 cup)
1 cup fresh corn kernels (from 2 small ears or 1 large ear)
1/4 teaspoon kosher salt
1/4 cup Peach Balsamic
1/4 cup Basil Olive Oil
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper
Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. In a bowl whisk together your peach balsamic and basil olive until combined, drizzle over salad and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.