Summer Chopped Tomato Peach Salad
Rating
Simple to throw together, yet so fresh and flavorful...like summer on a plate!
Ingredients
- VINEGARETTE
- ½ cup extra virgin olive oil
- 1-2 tablespoons lemon juice
- 1 tablespoon fig preserves (or 2 teaspoons honey)
- 1 small shallot, grated
- 1 clove garlic, grated
- ½ cup fresh basil, chopped
- 2 tablespoons fresh thyme leaves
- Kosher salt and black pepper
- chili flakes
- SALAD
- 1 head romaine lettuce, shredded choose a large head
- 1 head head radicchio, shredded
- 6 ounces spicy salami, chopped
- 3 ounces pepperoni, chopped
- 2 cups cherry tomatoes
- ½ cup pitted kalamata olives, chopped
- 2 zucchini, thinly sliced
- 2-3 peaches, sliced into wedges
- 1 cup fresh basil leaves
- 1 cup mini mozzarella cheese balls
- 1 cup crumbled feta cheese
- CRISPY PROSCIUTTO BREADCRUMBS
- 4 tablespoons salted butter
- 4 slices sourdough bread torn
- 2 ounces prosciutto
Instructions
- To make the vinaigrette. Combine all ingredients in a glass jar. Taste and season with salt, pepper, and chili flakes.
- To make the salad. Mix all ingredients in a large salad bowl. When ready to serve, pour over the vinaigrette, tossing well to coat the entire salad. Top with bread crumbs and fresh herbs.
- To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is crispy. Add everything to a food processor. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
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