photograph by Matt Hulsman

Yields 4-6 servings.

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.

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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.