This colourful tomato salad makes a brilliant summer side, or light main with crusty bread. Use a rainbow of tomato and grape varieties.
4 tbsp olive oil
1 tbsp red or white wine vinegar or cider vinegar
½ small red onion or 1 shallot, very finely sliced
2 peaches, stoned and chopped into 2-3cm pieces
200g red grapes, halved
600g tomatoes, chopped into 2-3cm pieces
½ bunch oregano or marjoram, leaves picked
50g feta, crumbled
50g kalamata olives, pitted and roughly chopped
- In a small bowl, mix together the oil and vinegar. Add the onion, seasoning with salt and pepper to taste. Put to one side to macerate for 10 minutes.
- Put the peaches, grapes and tomatoes in a large serving bowl. Add the herbs, feta and olives, then spoon over the dressing. Serve immediately.