Name: Tomato Peach Salad
Ingredients: 8 oz sherry vinegar; 4 oz water; 4 oz sugar; Salt; 2 ears of corn, husked; 2 shallots, sliced thin; 2 large tomatoes cut into chunks; 3 peaches cut into chunks; 2 oz olive oil; 2 lemons, zested and juiced; 8 oz feta; 10 basil leaves

Description

Juicy tomatoes and peaches find a match in each other.

Ingredients

Scale

For the vinaigrette:

8 oz sherry vinegar
4 oz water
4 oz sugar
Salt
2 ears of corn, husked
2 shallots, sliced thin

For the salad:

2 large tomatoes cut into chunks
3 peaches cut into chunks
2 oz olive oil
2 lemons, zested and juiced
8 oz feta
10 basil leaves

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Instructions

In a saucepot, bring the vinegar, water, sugar, and salt to a boil.
Roast the corn over a grill or burner until nicely caramelized and hot. Remove the kernels from the cob using a knife. Put the corn kernels and the sliced shallots into a bowl and pour the pickling liquid over top.
Refrigerate for 1 hour.
In a large bowl toss the tomatoes and peaches in the pickled corn vinaigrette, the olive oil, and the lemon zest and juice. Garnish with feta and basil. Serve at room temperature.