Wash and dry the ripe peaches and multicolor cherry tomatoes. Slice the peaches into thin wedges and halve the cherry tomatoes.

Thinly slice the green onion and set all prepared produce aside for assembly.

Chop a handful of fresh basil leaves using the chiffonade technique and set aside.

In a mixing bowl, combine olive oil, red wine vinegar, maple syrup, lemon juice, garlic powder, salt, and black pepper to make the vinaigrette.

In a large mixing bowl, gently toss the sliced peaches, halved cherry tomatoes, crumbled feta, green onions, and chopped basil.

Drizzle the vinaigrette over the salad and toss to coat without bruising the ingredients.

Serve immediately or chill for 15-20 minutes before serving.