Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans in this salad from Deb Miller of Lawrence, Kansas. This recipe first appeared in our August/September 2013 Heartland issue with the story Salad Social.
- 1⁄2 cup olive oil
- 1 medium yellow onion, thinly sliced
- 1 lb. firm-ripe yellow peaches, sliced
- 1 tbsp. finely chopped oregano
- 2 tbsp. white balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. green beans, trimmed