This Peach and Tomato Salad with Quick Pickled Red Onions features the best of summer produce.
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
- 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
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
- 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.
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