Purslane-Peach Salad With Feta And Pickled Red Onions

• 1 small red onion, shaved into rounds
• Sea salt
• 1/4 cup seasoned rice wine vinegar
• 1/4 cup diced bread, any kind -- from pullman to pumpernickel -- in 1/4-inch cubes
• 4 tablespoons good extra-virgin olive oil, divided
• Freshly ground black pepper
• 8 ounces purslane, roughly chopped into bite-size pieces
• 2 large ripe peaches
• 2 tablespoons rough chopped herbs, such as dill, tarragon, chives, chervil, and parsley
• 4 ounces crumbled feta

1. Preheat the oven to 325u0b0 F.
2. In a small bowl, combine the shaved red onion, a pinch of sea salt, and the vinegar. Leave to marinate for at least one hour.
3. Meanwhile, make the croutons by tossing the cubed bread with 1 tablespoon of olive oil and salt and pepper to taste. Bake at 325u0b0 F for 10 to 12 minutes.
4. Once pickled, the onions will turn pink. Transfer them to a medium serving bowl, reserving the vinegar in the small bowl. While whisking, slowly drizzle the remaining 3 tablespoons olive oil into the vinegar to make a vinaigrette.
5. To the serving bowl, add the purslane, peaches, herbs, and feta. Dress with the vinaigrette, season with salt and pepper to taste, and toss lightly. Top with croutons and serve.

red onion, salt, rice wine vinegar, bread, extravirgin olive oil, freshly ground black pepper, purslane, peaches, herbs, feta

Taken from food52.com/recipes/30435-purslane-peach-salad-with-feta-and-pickled-red-onions (may not work)