Update and Redux: J – Something about savory and sweet together keeps me returning for more. This delicious Summer recipe is one of my favorites … a long way away from boring, sweet fruit salads. Great for a large gathering. Just make it in the morning and keep it cool until you serve.
J – A sweet fruit salad can be so boring.
Of course, not from a can. A fresh fruit salad can, after a few bites, take on an ordinary sameness. Sweet, fruity and, well, boring. But, not this baby!
This salad marries a delicious, not-too-sweet fruitiness with savory feta, onion and fresh basil that wake things right up.
It all began with a bunch of black grapes. I’m always buying different stuff at the Sunday Farmer’s Market. Usually, it gets used … usually.
How can we use these grapes? They’re really tasty. This time Christina was off and running.
Her new friend is white balsamic vinegar. It gives savory a nice freshness.
| Peach Week: Savory Peach Salad |
- 2 peaches, cut into small pieces
- 1 cup seedless black grapes
- ½ cup fresh basil, chiffonade
- 2 cups cherry tomatoes, different colors if possible, cut into halves
- ½ cup feta cheese, crumbled
- ¼ cup red onion, chopped
- 1 Tbsp white balsamic vinegar
- ½ shallot, minced
- ½ tsp mustard
- Salt and pepper to taste
- 2 Tbsp grapeseed oil
- In a mixing bowl, place balsamic vinegar, shallots, mustard, salt and pepper to taste. Whisk.
- Drizzle in oil while whisking until emulsified. Set aside.
- In a large bowl, add peaches, grapes, basil, tomatoes, feta, and red onions. Mix well.
- Add a few tablespoons at a time of the dressing to taste. Add salt and pepper if needed.
- Serve.
- Enjoy!
Peaches, black grapes, multi-color cherry tomatoes and feta. Add basil, shallot, red onion, homemade Dijon mustard, grapeseed oil and white balsamic. Best served immediately after tossing.
This salad was super addicting … big bowls full.