Click here to learn more about author Kelly Alexander, who wrote the book on peaches (really, it’s called Peaches) and find one of her recipes below.

Tomato and Peach Salsa with Feta and Red Onion

  • ¼ cup thinly sliced red onion
  • 1 pound peaches, peeled, pitted, and sliced ½-inch thick
  • 1½ pounds tomatoes, such as homegrown heirlooms, of different sizes and colors, large ones diced and small ones halved
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • Salt and freshly ground black pepper
  • 4 ounces crumbled feta cheese
  • 2 tablespoons small basil leaves or torn basil leaves

In a large bowl, combine onion, peaches, and tomatoes. In a medium bowl, whisk together vinegar, olive oil, honey, and salt and pepper to taste. Drizzle over fruit mixture, then add feta and basil and gently toss. Serve immediately. Yields 4-6 servings.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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