Peach and Tomato Salad with Quick Pickled Red Onions

Enjoy a sample of our “Farmers’ Market Favorites” feature in the July/August 2019 issue. You will love this Peach and Tomato Salad with Quick Pickled Red Onions! Get all of the seasonal recipes in the newest issue of Southern Lady!

Peach and Tomato Salad with Quick Pickled Red Onions
 
Makes 4 Servings
Ingredients
  • 4 medium fresh peaches, peeled and cut into wedges (about 1½ pounds)
  • 4 medium tomatoes, sliced (about 1½ pounds) Quick Pickled Red Onions (recipe follows)
  • 1 ounce Parmesan cheese, shaved
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon ground black pepper
Instructions
  1. On a serving platter, arrange peaches and tomatoes. Top with desired amount of Quick Pickled Red Onions. Sprinkle with cheese, thyme, and pepper.

Quick Pickled Red Onions
 
Makes about 3⁄4 cup
Ingredients
  • 1 cup very thinly sliced red onion 3 tablespoons red wine vinegar 2 tablespoons olive oil
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a medium glass or ceramic bowl, toss together all ingredients. Cover and refrigerate for 3 hours. Refrigerate any remaining onions for up to 1 week.

Order your copy of the Southern Lady July/August 2019 issue today! This issue is available on newsstands, digital platforms, and in our online store.