Tomatoes with peaches, grapes, feta and oregano

Portion size: Serves 4 (or 6 as a side)
Hands-on time 10 min, plus macerating
Difficulty: easy

Gluten-free

Vegetarian

Recipe by: Claire Thomson

Save

This colourful tomato salad makes a brilliant summer side, or light main with crusty bread. Use a rainbow of tomato and grape varieties.

Love a summer salad with ripe peaches? Try grilled peach panzanella next.

Recipe from Tomato: 80 Recipes Celebrating the Extraordinary Tomato by Claire Thomson (Quadrille £22).

Join Extradelicious to unlock Cook Mode

Ingredients

4 tbsp olive oil
1 tbsp red or white wine vinegar or cider vinegar
½ small red onion or 1 shallot, very finely sliced
2 peaches, stoned and chopped into 2-3cm pieces
200g red grapes, halved
600g tomatoes, chopped into 2-3cm pieces
½ bunch oregano or marjoram, leaves picked
50g feta, crumbled
50g kalamata olives, pitted and roughly chopped

Join Extradelicious to unlock Cook Mode

Method

In a small bowl, mix together the oil and vinegar. Add the onion, seasoning with salt and pepper to taste. Put to one side to macerate for 10 minutes.
Put the peaches, grapes and tomatoes in a large serving bowl. Add the herbs, feta and olives, then spoon over the dressing. Serve immediately.

Nutrition

167kcals Calories
11.2g (2.5g saturated) Fat
2.7g Protein
12.3g (12g sugars) Carbs
3g Fibre
0.5g Salt

Quick wins & tips

Claire’s tips: “Use multi-coloured tomatoes, yellow or white-fleshed peaches, and purple, black or green grapes. Chop the fruit so it’s all roughly uniform in size, and be sure to taste the salad and dress it accordingly. Soft goat’s cheese, roquefort or mozzarella would also work beautifully.