Tomato-Peach Salad with Feta and Cucumber

Step 1

Thinly slice 1 medium shallot (about 1/3 cup) and place in a large bowl. Add 3 tablespoons red or white wine vinegar and toss to coat. Set aside to quick-pickle for about 10 minutes.

Step 2

Meanwhile, core and cut 2 large heirloom or beefsteak tomatoes into 1-inch-thick wedges. Halve and pit 2 medium peaches, then cut into 1-inch-thick wedges. Thinly slice 1/2 large cucumber crosswise into rounds. Coarsely chop 1 packed cup fresh herb leaves. Crumble 4 ounces feta cheese (about 1 cup).

Step 3

Add 3 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl of quick-picked shallot and stir to combine. Add the tomatoes, peaches, and cucumber, and toss combine with the shallot and coat in the dressing. Add the herbs and feta and toss gently to combine. Taste and season with more kosher salt as needed.