Tomato-Peach Salad

Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper. This recipe is made as a large portion to be made to prep for the rest of the week so you’re not scrambling to make meals every day. Being in college means you have a lot on your plate and little time to sit there and make extensive meals. This is an easy salad to make that is cheap, healthy, and refreshing.

Yield: 4 servings (serving size: 1 cup)
​Total time: 19 Minutes

Ingredients

1/4 cup thinly vertically sliced red onion

1/2 pound ripe peaches, pitted and cut into wedges

1/4 pound heirloom beefsteak tomatoes, cut into thick wedges

1/4 pound of Gala apples sliced into cubes

1 tablespoon sherry vinegar

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon honey

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup (1 ounce) crumbled feta cheese (optional)
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2 tablespoons small basil leaves or torn basil (optional)

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Preparation 

Combine first 4 ingredients in a large bowl.

​Combine vinegar, olive oil, honey, salt, and pepper in a small bowl,
stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss
well to coat. Sprinkle with cheese and basil (optional).