4 large fresh peaches, peeled, pitted, and quartered
1 tablespoon olive oil
3 large fresh tomatoes, sliced
1 cup halved assorted cherry or small heirloom tomatoes
½ cup chopped fresh basil
⅓ cup sliced red onion
Instructions
In a medium bowl, whisk together canola oil, lemon zest and juice, shallot, vinegar, Dijon, honey, salt, and pepper; stir in peas. Cover and refrigerate.
Heat a grill pan over medium heat. Brush peaches with olive oil, and cook until lightly browned, 2 to 3 minutes per side.
On a serving platter, arrange grilled peaches, all tomatoes, basil, and onion; top with pea mixture. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-peach-and-tomato-salad-recipe/