Summer Chopped Tomato Peach Salad

Summer Chopped Tomato Peach Salad


Simple to throw together, yet so fresh and summer on a plate!
  • 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
  • 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
  • 4 tablespoons salted butter
  • 4 slices sourdough bread torn
  • 2 ounces prosciutto
  1. To make the vinaigrette. Combine all ingredients in a glass jar. Taste and season with salt, pepper, and chili flakes.
  2. 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.
  3. 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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