Tomato and Peach Salad with Feta and White Balsamic

Course: Appetizer, Lunch, Salad
Servings: 4 people


  • 1.5 lbs pounds ripe peaches, sliced
  • 1.5 lbs pounds tomatoes, ideally heirlooms, cut into 3/4-inch wedges


  • 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.


Pair with 
Grgich Hills Estate Chardonnay, Napa Valley

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