A feast for the eyes as well as the palate, this colourful salad is good with any barbecued meat, fish or poultry. It makes an ideal lunch if the dressing is packed separately. This salad is best served at room temperature for maximum flavour. Serve with crusty bread.

Salad:
3 tomatoes, cut into chunks
4 nectarines or peaches, sliced
1 English cucumber, cut into 1 inch (2.5 cm) chunks
1 each, yellow & red pepper cut into 1 inch (2.5 cm) chunks
1/2 Vidalia onion thinly sliced
1/2 cup (125 mL) sliced pitted olives
1/2 cup (125 mL) sliced fresh basil leaves
1/2 cup (125 mL) cup chopped fresh parsley

Dressing:
1/4 cup (50 mL) extra virgin olive oil
3 tbsp (45 mL) balsamic vinegar
1/4 tsp (1 mL) each, salt and black pepper

Topping:
4 oz (1 cup) crumbled feta cheese
In a large bowl, combine tomatoes, nectarines, cucumber, peppers, onion, olives, basil and parsley. In small bowl, whisk together oil, vinegar, salt and pepper. Pour over salad just before serving. Spoon salad onto serving platter and sprinkle with cheese. Makes 8 servings.