Tomato-Lychee Peach Salad

Summer in a bowl…

This could be enjoyed anytime all year, but is in a class all it’s own with FRESH Ontario Peaches & Field Tomatoes!

Ingredients
1/2 C sweet onion, diced
4 Tbsp SOOC Kaimana Lychee White Balsamic, divided
3 Tbsp SOOC Madagascar Black Peppercorn Olive Oil
1 tsp Dijon (or grainy) mustard
1/4 tsp sea salt & black pepper, (plus more at the end to taste)
3 large fresh field tomatoes, cut into bite-size pieces (in winter you can substitute cocktail, Campari, or cherry tomatoes)
2 medium, ripe peaches (or nectarines), wedges then cut wedges in thirds, (peeled or not)
1/2 an English cucumber, halved, then cut crosswise 1/4″ thick
1 medium size mango, peeled and cubed
1 C fresh tender herb leaves, such as basil, mint, or a combination, coarsely chopped
4 ounces feta cheese (about 1\2 cup), crumbled
1/4 of roasted salted pumpkin seeds (or other favourite)
Directions
Add one tablespoon of Kaimana Lychee White to the chopped onion in a medium-large bowl, toss, and set aside. Add 3 tablespoons of Madagascar Black Peppercorn Olive Oil, remaining Balsamic, 1 teaspoon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to a bowl and whisk (or shake in a lidded jar ). Add the tomatoes, peaches, cucumber, mango, and fresh herbs, to the bowl with the onion, and coat in the dressing. Top with the feta and seeds. Taste, and season with more salt & pepper if needed.