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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
