It’s hot out! You don’t want to turn on the oven or even the stove top. Salad is the obvious answer, but supper needs to be something satisfying. How about beautiful and seasonal too? We’ve got just the thing and it’s super easy!
Tomato, Peach, and Corn Salad
Recipe by Kimberly Holland at Southern Living
Ingredients:
- 2 beefsteak tomatoes, each cut into 8 wedges
- 1 peach, diced (about 1 cup)
- 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
- 1/4 teaspoon kosher salt
- 1/4 cup Honey Vinaigrette (see below)
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1/4 teaspoon black pepper
Directions:
Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette and toss to coat. Divide salad among 4 plates or serve on 1 large platter. Top with feta and sprinkle with black pepper. Makes 4 servings.
Honey Vinaigrette
Recipe from Southern Living Test Kitchen
Ingredients:
- 1/2 cup canola oil
- 1/3 cup white balsamic vinegar
- 2 Tbsp. honey
- 2 tsp. minced red onion or shallot
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Directions:
Combine all ingredients in a clean jar. Cover with lid and shake until fully blended. Use immediately or chill until ready to use.
