Tomatoes with peaches, grapes, feta and oregano

By: Claire Thomson

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).

Ingredients

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.

Recipe from September 2022 Issue

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.

Fancy getting a copy in print?