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Peach, Tomato and Feta Salad


  • 2 10 oz. containers of small cherry tomatoes (tri-color if available), some sliced in half and others left whole
  • 1-2 cups fresh Pearson Farm peaches, sliced
  • 2 TBS. Basil cut in ribbons
  • 4 oz. feta cheese, crumbled

Dressing: Shallot Vinaigrette

  • 2/3 cup Extra Virgin Olive Oil
  • 2 TBS. Shallots, Finely Chopped
  • 1/4 cup White Wine Vinegar
  • Salt & Pepper


Start by cutting peaches into bite-sized pieces and place in a bowl. Take cherry tomatoes and cut some into halves while leaving a few whole for variety and also add to the bowl. Cut rolled basil leaves into strips of equal size. Add all ingredients to bowl including feta cheese and toss to combine. Add dressing tossing a few more times and then add everything to a serving platter before enjoying.

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