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Grgich Hills Estate | Napa Valley

Tomato and Peach Salad with Feta and White Balsamic

recipes | Lunch | serves 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

Pairs Well With
2016 Grgich Hills Estate Miljenko's Selection ChardonnayNapa Valley

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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.

Copyright Jill Silverman Hough. All rights reserved.



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