Grilled Peach and Tomato Salad

Ontario peaches are slowly coming to an end, but there is still time to make this late summer salad, and take advantange of the gorgeous tomatoes that are still in season. I also like to add pitted kalamata olives for a salty finish that compliments the sweet peaches. It's the perfect side dish to a late summer barbecue.

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Ingredients...

Dressing:

• 2 tbsp white balsamic or Venere white wine vinegar
• 1/2 cup thinly sliced red onion
• 3 tbsp Sarafino olive oil
• 1 tsp grainy mustard
• 1 tsp liquid honey
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Salad:

• 2  peaches , pitted and quartered
• 1 tsp olive oil
• 500 g mixed tomatoes, roughly chopped
• 1 cup sliced sugar snap peas
• 2 tbsp coarsely chopped fresh basil
• 1/4 cup crumbled feta cheese, optional
• Toasted pecans, optional

Method...

1. Dressing: In small saucepan, heat vinegar on high until hot, about 2 minutes. Stir in red onion. Let stand for 15 minutes. Strain vinegar mixture into large bowl, reserving red onion. Whisk in oil, mustard, honey, salt and pepper until blended.
2. Salad: Brush peaches with oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until peaches are softened and grill-marked, about 6 minutes.
3. In large bowl, combine peaches, tomatoes, snap peas and basil. Drizzle with dressing, tossing to coat. Arrange on platter; top with reserved red onion, pecans (if using) and feta, if using.

Makes 6 servings