Lemony Escarole Salad with Peaches and Feta

Ingredients:

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 garlic clove, finely grated
• Pinch of sugar
• Kosher salt
• Freshly ground black pepper
• 2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces
• 2 large peaches—halved, pitted and thinly sliced
• 2 cups yellow cherry tomatoes, halved
• 2 Persian cucumbers, thinly sliced crosswise
• 1/2 small red onion, halved and thinly sliced
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• Ground sumac (see Note) and/or dried oregano, for garnish (optional)

Instructions:

• In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.
• Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

foodandwine.com/recipes/lemony-escarole-salad-with-peaches-and-feta