This recipe was in Saveur magazine. I would never have thought of peaches and green beans, but it’s truly delicious. Just as good with basil or parsley as with the oregano.
1/2 cup olive oil, divided 1 medium yellow onion, thinly sliced 1 pound firm-ripe yellow peaches, sliced 1 tablespoon finely chopped fresh oregano 2 tablespoons white balsamic vinegar Kosher salt and freshly ground black pepper, to taste 2 pounds green beans, trimmed
In a large skillet, heat 3 tablespoons oil over medium-high heat. Add onion; cook until slightly caramelized, 7-10 minutes. Stir in peaches and oregano; cook until peaches are soft, 5-7 minutes. Whisk remaining 5 tablespoons oil with vinegar, salt and pepper in a large bowl; add onion and peaches and set aside.
Bring a large saucepan of salted water to a boil; add beans and cook until crisp-tender, 1-2 minutes. Transfer to a bowl of ice water until chilled. Drain and add to peach mixture; toss to combine.