Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette

This bright and lively salad is perfect for a hot summer’s day.

Ingredients:
2 heirloom tomatoes, cored and cut into wedges
1 cup Sungold cherry tomatoes
2 ripe but firm apricots, cut into wedges
2 ripe but firm peaches, cut into wedges
1 Tropea onion, thinly diced
⅓ cup feta, crumbled
Fresh basil and mint leaves
Sea salt and fresh cracked pepper

For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Arrange the tomatoes, peaches, apricots and red onions on a large platter.

2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Drizzle the salad ingredients with the vinaigrette and lightly toss to coat. Top with feta, basil and mint, and then season generously with salt and pepper.