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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 slices - White Bread, crusts removed, cut into 1 inch pieces
  • 1/2 cups - Extra Virgin Olive Oil, plus 6 tablespoons
  • - Salt, to taste
  • 2 ears - Fresh Corn, shucked
  • 4 - Ripe Heirloom Tomatoes, 2 pounds; use variety of colors
  • 4 - Large Ripe Peaches, 1.5-2 pounds
  • 1/2 cups - Red Onion or Shallot, thinly sliced
  • 3/4 cups - Sheep's Milk Feta, crumbled
  • Directions:

    1) If serving sald with warm breadcrumbs, pulse bread in food processor until it breaks down into large coarse crumbs. In a medium skillet set over medium heat, warm 1/2 cup oil. Once warm, add breadcrumbs and gently toast until golden and crisp, about 3 minutes. Transfer crumbs to paper-towel-lined plate and season with salt.

    2) Meanwhile, using a sharp knife, slice corn kernels off the cob.

    3) Core tomatoes and pit peaches. Slice both into like-size wedges. Place in large bowl with onion slivers and corn kernels. Season with salt.

    4) Add 6 tablespoons oil. Toss to combine.

    5) Distribute salad among four plates. Crumble feta over each serving. Drizzle some dressing left in bottom of bowl over each plate. Scatter breadcrumbs over top and serve.

    Brief Description

    Salt in feta makes a nice counterpoint to the sweet tomatoes and peaches

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 15 min


    WSJ Off Duty, 7/7/2012, from Chef Johnny Monis, Komi and Little Serow, Washington, DC

    Posted By:


    Posted On:

    July 8, 2012

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    1. my div says:

      […] Tomato and Peach Salad – fresh heirloom tomatoes, peaches, and corn topped off with a little feta and lightly […]

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